Creamy Green Chili Chicken Enchiladas

These Creamy Green Chili Chicken Enchiladas are a delightful fusion of traditional Mexican flavors with a creamy twist. Shredded rotisserie chicken is enveloped in warm corn tortillas, smothered in a rich cream of chicken soup and green chili sauce, then topped with melted cheese and sautéed onions. This dish is perfect for a comforting dinner, offering a mix of textures and flavors that will please the whole family.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 can cream of chicken soup
• 1 cup diced green chilies (mild or hot, to taste)
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or a Mexican blend)
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, diced green chilies, sautéed onions, garlic powder, cumin, salt, and pepper. Mix well until everything is evenly coated.
4. Warm the corn tortillas in the microwave or on a skillet until pliable.
5. Spoon a generous amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
6. Once all the tortillas are in the dish, pour any remaining chicken mixture over the top, then sprinkle the shredded cheese evenly over the enchiladas.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
8. Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro if desired. Serve with sour cream on the side.