Ingredients:
• 2 cups cooked, shredded chicken
• 1 (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese, divided
• 1 (10-ounce) can enchilada sauce
• 1 (4-ounce) can diced green chiles
• 8 flour tortillas
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a mixing bowl, combine shredded chicken, cream cheese, sour cream, 1 cup of Monterey Jack cheese, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
4. Pour the enchilada sauce evenly over the tortillas, ensuring they are fully coated. Sprinkle the remaining Monterey Jack cheese on top.
5. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly. Allow to cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 320 kcal per serving | Servings: 8