A delightful twist on the classic enchiladas, featuring a creamy and cheesy filling with a touch of spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your enchiladas.
Heat a skillet over medium-high heat and lightly fry each tortilla for a few seconds to soften them. Drain on paper towels.
Softening the tortillas prevents them from cracking when rolled.
In a mixing bowl, combine the cream cheese, sour cream, salt, pepper, and cumin. Mix until smooth.
Ensure the cream cheese is softened for easier mixing.
Stir in the shredded chicken, 2 cups of Monterey Jack cheese, 1 cup of cheddar cheese, and the green onions into the creamy mixture.
Mix thoroughly to evenly distribute the ingredients.
Pour 1 cup of enchilada sauce into a shallow dish. Dip each tortilla in the sauce to coat.
Coating the tortillas in sauce adds flavor and prevents them from drying out.
Fill each tortilla with about 1/3 cup of the chicken mixture, roll it up, and place seam-side down in a baking dish.
Arrange the enchiladas snugly in the dish to keep them from unrolling.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved cheeses.
Spread the sauce evenly to ensure all enchiladas are covered.
Bake uncovered for 30 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes of baking.
Serve the enchiladas hot, garnished with lettuce, tomatoes, and olives.
Serve with a side of sour cream or guacamole for added flavor.
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