A delightful twist on the classic chicken enchiladas, featuring a creamy sauce and a cheesy topping.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat butter in a skillet over medium heat and cook the chicken until fully cooked.
Avoid overcrowding the skillet to allow the chicken to brown properly.
Add diced onion to the skillet and sauté until tender.
Stir frequently to prevent the onions from burning.
Stir in chili powder and cook for an additional minute.
Cooking the chili powder briefly enhances its flavor.
In a mixing bowl, combine sour cream and cream of chicken soup.
Mix until the sauce is smooth and well combined.
Spread a thin layer of the sauce in the bottom of a baking dish.
This prevents the tortillas from sticking to the dish.
Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.
Ensure the tortillas are tightly rolled to keep the filling inside.
Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Spread the sauce evenly to cover all the enchiladas.
Bake in a preheated oven at 350°F for 25 minutes.
Bake until the cheese is melted and bubbly.
Serve the enchiladas hot with your favorite sides.
Garnish with fresh cilantro or diced tomatoes for added flavor.
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