Creamy White Chicken Enchiladas: A Delicious Twist on a Classic Favorite

Ingredients

• 2 cups cooked chicken, shredded
• 1 cups cream cheese, softened
• 0.5 cups sour cream
• 1 cups shredded mozzarella cheese
• 1 cups diced green chiles
• 8 small flour tortillas
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 Prise salt
• 1 Prise pepper
• 2 cups green enchilada sauce
• 1 Prise fresh cilantro (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded cooked chicken, cream cheese, sour cream, half of the mozzarella cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix everything until well incorporated.
3. Warm the flour tortillas in a microwave for about 20 seconds to make them pliable.
4. Place about 0.25 cups of the chicken mixture into the center of each tortilla. Roll them up tightly and place seam-side down in a greased 9x13 inch baking dish.
5. Once all enchiladas are in the dish, pour the green enchilada sauce evenly over the top, ensuring all are well-coated.
6. Sprinkle the remaining mozzarella cheese on top of the enchiladas.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.