A delightful twist on the classic enchiladas, this recipe is easy to prepare and packed with flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your dish.
In a large saucepan, heat a tablespoon of oil over medium heat. Stir in the flour and chili powder, cooking for about a minute.
Stir constantly to avoid lumps and ensure a smooth sauce.
Add the cumin, garlic powder, tomato sauce, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the shredded chicken, green onions, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, sour cream, green chilies, and cilantro. Mix well.
Ensure the filling is evenly mixed for consistent flavor in every bite.
Lightly fry each tortilla in a frying pan with a small amount of oil until soft, about 10 seconds per side. Drain on paper towels.
Softening the tortillas prevents them from cracking when rolled.
Spray a 9x13 baking dish with cooking spray. Spread a small amount of enchilada sauce on the bottom.
A layer of sauce at the bottom prevents sticking and adds flavor.
Fill each tortilla with a couple of tablespoons of the chicken mixture, roll up, and place seam-side down in the baking dish.
Pack the enchiladas snugly to keep them from unrolling during baking.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Ensure the sauce covers all the tortillas to keep them moist.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check occasionally to avoid over-browning the cheese.
Serve the enchiladas hot, garnished with additional cilantro if desired. Enjoy your meal!
Pair with a fresh salad or rice for a complete meal.
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