Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 ½ cups shredded cheddar cheese (divided)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 8 small flour tortillas
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, sour cream, cream cheese, ¾ cup cheddar cheese, ¾ cup Monterey Jack cheese, green chilies, garlic powder, onion powder, cumin, and chili powder until well combined.
- Spoon about â…“ cup of the mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese on top.
- Bake uncovered for 20-25 minutes or until cheese is melted and bubbly.
- Remove from oven, garnish with chopped cilantro, and serve warm.
Would you like any modifications or additional toppings? 😊