A creamy and cheesy chicken enchilada bake with a hint of spice, perfect for a comforting dinner.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even cooking.
In a large saucepan, melt the butter over medium heat and sauté the diced onion until soft and translucent.
Stir frequently to prevent the onion from burning.
Add the cooked chicken, sour cream, green chilies, oregano, salt, and pepper to the saucepan. Stir until well combined and heated through.
Use pre-cooked chicken to save time.
Spoon about half a cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
Arrange the tortillas snugly to fit them all in the dish.
In a mixing bowl, combine the shredded cheddar cheese and milk. Pour this mixture evenly over the rolled tortillas.
Ensure the cheese mixture covers all the tortillas for even baking.
Bake the dish in the preheated oven for 35 minutes, or until the cheese is bubbly and golden.
Check halfway through to ensure the cheese doesn't overcook.
Let the dish cool slightly before serving. Garnish with fresh cilantro or a dollop of sour cream if desired.
Allowing the dish to rest helps the flavors meld together.
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