Instructions
Step 1: Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: In a bowl, mix the shredded chicken, sour cream, diced green chiles, garlic powder, cumin, salt, and pepper until well combined.
Step 3: Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
Step 4: Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Monterey Jack cheese generously on top.
Step 5: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven, let cool slightly, and garnish with chopped fresh cilantro if desired. Serve warm!
Storage Information
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. You can also freeze them (before or after baking) for up to 2 months; thaw overnight before reheating.
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