Chicken Enchiladas by Powerhouseplates

Ingredients

• 2 cup shredded cooked chicken
• 6 flour or corn tortillas (8-inch)
• 1.5 cup green chili enchilada sauce or salsa verde (from jars)
• 1 tbsp butter
• 2 garlic cloves, minced
• 1/2 cup sour cream
• 3 tbsp cream cheese
• 1/4 cup fresh cilantro, finely chopped
• 1 cup shredded cheese (cheddar, monterey jack, oaxaca, or mexican blend), divided

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in 1 cup of the green chile sauce from the jar, the sour cream, and cream cheese. Stir until the sauce is smooth and creamy, about 2-3 minutes.
4. Remove the skillet from heat and stir in the 1/4 cup chopped cilantro.
5. Reserve 1 cup of this creamy sauce. Spread the remaining sauce across the bottom of a greased 9x13-inch baking dish.
6. In a medium bowl, mix the shredded chicken with 3/4 cup of the reserved creamy sauce and 1/2 cup of the shredded cheese
7. Slightly warm the tortillas in the microwave or a dry skillet to make them pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the prepared baking dish.
8. Spoon any remaining creamy sauce over the top of the rolled enchiladas. Drizzle extra green chile sauce from the jar over everything to your liking, then sprinkle with the remaining 1/2 cup of shredded cheese.
9. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Serve hot, garnished with more cilantro if desired. Optional toppings include avocado, lime wedges, a dollop of sour cream, or sliced green onions.