A delightful take on classic chicken enchiladas, featuring a creamy sauce and a cheesy topping.
Cook the chicken in a pot of boiling water until fully cooked, then shred it into small pieces.
Shredding the chicken while it's warm makes the process easier and quicker.
In a mixing bowl, combine the cream of chicken soup, sour cream, cumin, garlic powder, and green chilies.
Mix thoroughly to ensure the spices are evenly distributed in the sauce.
Spread a small amount of the sauce on the bottom of a baking dish.
This prevents the tortillas from sticking to the dish during baking.
Dip each tortilla in the sauce, then fill with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
Don't overfill the tortillas to make rolling easier.
Pour the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese.
Ensure the sauce covers all the tortillas to keep them moist during baking.
Bake in a preheated oven at 400°F for 25-30 minutes until bubbly and golden.
Let the enchiladas rest for a few minutes after baking to make serving easier.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side salad or rice for a complete meal.
