THE INGREDIENTS YOU’LL NEED:
2 Cups.Of cooked chicken breast; shredded.
8-oz.Of softened cream cheese.
1 Cup.Of sour cream.
1 Cup.Of shredded cheddar cheese.
1 Cup.Of Monterey Jack cheese; shredded.
1 can (4 oz) diced green chilies.
1 small finely chopped. onion
2 cloves garlic, minced.
1 Tsp.Of cumin powder.
1 Tsp.Of chili powder.
Salt and pepper to taste.
8 large flour tortillas.
1 (14 oz) can.Of red enchilada sauce.
Chopped fresh cilantro and jalapeños for garnish if you want.
Prepare a temperature in your oven of 350 degrees Fahrenheit (175 degrees Celsius).
Add the shredded chicken, cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, diced green chilies, chopped onion, sliced garlic, salt, pepper, cumin powder, and chili powder to a big mixing bowl. Continue to stir until everything is well mixed.
To soften the tortillas and make them easier to work with, microwave them for approximately 30 seconds while they are wrapped in a wet paper towel. Because of this, rolling them will be much simpler.
Each tortilla should be generously topped with the chicken mixture, rolled securely, and placed seam-side down in a greased baking dish. After the tortillas have been folded, equally distribute the enchilada sauce over them, being sure to cover each one entirely.
Wrap the baking dish in aluminum foil and place it in an oven that has been prepared. Bake the enchiladas for approximately 25 to 30 minutes, or until they are hot all the way through.
If you would like an additional punch of flavor and a hint of spice, you may top the dish with chopped fresh cilantro and sliced jalapenos, if preferred.
Before serving the enchiladas, you should give them a few minutes to cool down. They may be accompanied by a side of rice, beans, or a fresh salad when they are served.