A delightful twist on classic enchiladas, featuring a creamy green chile sauce and a cheesy, flavorful filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your enchiladas.
In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, and diced green chilies.
Mix thoroughly to ensure every bite is packed with flavor.
Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
This prevents the tortillas from sticking and adds extra flavor.
Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
Arrange the enchiladas snugly to keep them intact during baking.
Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
Covering the tortillas completely prevents them from drying out.
Sprinkle the shredded cheddar cheese over the top.
For a golden, bubbly finish, use freshly shredded cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Removing the foil towards the end gives the cheese a nice golden color.
Serve the enchiladas hot, garnished with your favorite toppings like avocado slices or chopped green onions.
Serve with a side of rice and beans for a complete meal.
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