Cream Cheese Chicken Enchiladas

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Instructions:

1. Preheat oven:
   • Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the filling:
   • In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, shredded cheese, garlic powder, cumin, chili powder, and salt and pepper. Mix everything together until well combined and creamy.
3. Assemble the enchiladas:
   • Take a tortilla and spoon about 2-3 tablespoons of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
4. Add sauce and cheese:
   • Once all the enchiladas are rolled and placed in the dish, pour the enchilada sauce evenly over the top. Make sure each enchilada is coated with sauce. Sprinkle the remaining shredded cheese over the enchiladas.
5. Bake:
   • Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly golden.
6. Garnish and serve:
   • Once out of the oven, garnish with freshly chopped cilantro or green onions for an extra pop of color and flavor. Serve the enchiladas hot with additional sour cream, guacamole, or salsa on the side.

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Conclusion:

These Cream Cheese Chicken Enchiladas are creamy, cheesy, and full of flavor, making them a family favorite. The combination of cream cheese and shredded chicken creates a rich and satisfying filling, while the enchilada sauce and melted cheese on top make this dish absolutely irresistible. Perfect for any Mexican-inspired dinner night!

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Extra Tips:

• Make ahead: You can assemble the enchiladas a day in advance. Cover them tightly with plastic wrap and store them in the refrigerator. When ready to bake, just add the sauce and cheese, and bake as directed.
• Add veggies: For extra nutrition, feel free to add sautéed onions, bell peppers, or even spinach to the chicken mixture.
• Freezing: These enchiladas freeze beautifully! Assemble the enchiladas, cover tightly, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, and bake as usual.