A delightful twist on classic chicken enchiladas, featuring a creamy green chili sauce and a cheesy, flavorful filling.
Cook the chicken in a large pot of water until tender, then shred it into bite-sized pieces.
Using pre-cooked rotisserie chicken can save time and add flavor.
Sauté the diced onion in a small amount of oil until translucent.
Adding a pinch of salt while sautéing can help the onion release its moisture faster.
In a saucepan, mix the sour cream, green chilies, cumin, garlic powder, and cayenne. Heat gently until combined.
Stir continuously to prevent the sauce from curdling.
Warm the tortillas slightly to make them pliable.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds.
Fill each tortilla with a portion of shredded chicken and sautéed onion, then roll tightly and place seam-side down in a baking dish.
Don't overfill the tortillas to prevent them from breaking.
Pour the sauce over the rolled tortillas and sprinkle with shredded cheese.
Ensure the sauce covers all the tortillas to keep them moist during baking.
Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese.
Let the dish rest for 5 minutes after baking to allow the flavors to meld.
Serve the enchiladas hot, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of guacamole or salsa for added flavor.
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