A delightful twist on classic enchiladas, this recipe combines creamy cheese, tender chicken, and a zesty sauce for a comforting meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the salsa, sour cream, and chili powder.
Mix until the sauce is smooth and well combined.
Shred the cooked chicken breasts and mix them with half of the prepared sauce and half of the shredded cheese.
Use two forks to easily shred the chicken.
Warm the tortillas in the microwave for 10 seconds to make them pliable.
Cover the tortillas with a damp paper towel to prevent drying out.
Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
Arrange the enchiladas snugly in the dish to prevent unrolling.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Spread the sauce evenly to cover all enchiladas.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to melt the cheese.
Check that the cheese is bubbly and golden before removing from the oven.
Garnish with chopped tomatoes, sliced scallions, and shredded lettuce before serving.
Serve with extra salsa or sour cream on the side for added flavor.
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