Creamy Chicken Enchiladas with Cheese

Preheat oven to 350°F (175°C).

In a large bowl, mix together the shredded chicken, cream cheese, sour cream, half of the cheddar cheese, half of the Monterey Jack cheese, diced green chilies, garlic powder, onion powder, salt, and pepper until well combined.

Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in a greased 9x13 inch baking dish.

Pour the enchilada sauce evenly over the rolled tortillas.

Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 420 kcal per serving | Servings: 8 enchiladas