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To make Cheesy White Chicken Enchiladas, gather these simple items:

Cheesy White Chicken Enchiladas

Satisfy your cravings with our Cheesy White Chicken Enchiladas, an easy and delicious dish perfect for busy weeknights or gatherings! Made with creamy cheese, shredded chicken, and flavorful spices, these enchiladas are a crowd-pleaser. Discover step-by-step instructions, helpful tips, and variations to suit your taste preferences. Ready to impress your family? Click through for the full recipe and start cooking up this tasty masterpiece today!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 cup green enchilada sauce

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

8 small flour tortillas

1 tablespoon fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix until thoroughly combined.

      Spread a thin layer of green enchilada sauce on the bottom of a 9x13-inch baking dish.

        Take a flour tortilla and spoon about ⅓ cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

          Once all the enchiladas are in the dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle additional Monterey Jack cheese over the sauce.

            Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.

              Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro before serving.

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6

                  - Presentation Tips: Serve the enchiladas on a vibrant plate, drizzled with extra enchilada sauce and a sprinkle of fresh cilantro. Accompany with a side of refried beans and a simple green salad.