Instructions
Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine shredded chicken, cream cheese, sour cream, half of the cheddar cheese, half of the Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
Step 3: Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Step 4: Spread the drained diced tomatoes with green chiles evenly over the top of the enchiladas. Sprinkle with the remaining cheddar and Monterey Jack cheeses.
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 green onions. 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 warmed through. You can also freeze before baking; thaw overnight in the fridge before baking as directed.
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