Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the shredded chicken, softened cream cheese, 1/2 cup shredded cheddar cheese, sour cream, diced green chilies, chili powder, cumin, garlic powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
3. Warm the flour tortillas: Wrap the tortillas in a damp paper towel and microwave them for about 20-30 seconds to make them more pliable.
4. Fill the tortillas: Spoon a generous amount of the chicken and cream cheese mixture onto each tortilla. Roll them up tightly and place them seam-side down in the greased baking dish.
5. Pour the enchilada sauce: Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely. You can use a spoon to spread the sauce if needed.
6. Top with cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the enchiladas.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
These cream cheese chicken enchiladas are creamy, cheesy, and packed with flavor. They make a satisfying main dish that can be served with Mexican rice, refried beans, or a side salad. Enjoy this comforting and delicious meal!
