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Enchiladas are a beloved staple in Mexican cuisine, cherished for their versatility and comforting flavors. This traditional dish captures the essence of home-cooked meals, often bringing families together around the dinner table. As you delve into the world of enchiladas, you'll discover countless variations, each reflecting regional ingredients and personal tastes. Among these, Cheesy White Chicken Enchiladas stand out as a delightful fusion of creamy textures and savory flavors, making them a family favorite.

Cheesy White Chicken Enchiladas

Discover the ultimate comfort food with this Cheesy White Chicken Enchiladas recipe! Bursting with creamy textures and savory flavors, these enchiladas are quick and easy to make, thanks to rotisserie chicken. Perfect for busy weeknights or special occasions, they bring the family together around the dinner table. With gooey Monterey Jack cheese and a delicious white sauce, each bite is simply irresistible. Give it a try! #Enchiladas #ComfortFood #DinnerIdeas #ChickenRecipes #CheesyGoodness
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Ingredients
  

2 cups cooked shredded chicken (rotisserie works great)

8 small flour tortillas

2 cups shredded Monterey Jack cheese

1 cup sour cream

1 can (10 oz) cream of chicken soup

1/2 cup chicken broth

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the cooked shredded chicken, garlic powder, onion powder, cumin, paprika, salt, and pepper. Mix well to combine.

      In another bowl, whisk together the sour cream, cream of chicken soup, and chicken broth until smooth. Reserve about 1 cup of this mixture for topping the enchiladas.

        Take a flour tortilla and fill it with a generous amount of the chicken mixture. Sprinkle some Monterey Jack cheese on top of the chicken filling, then roll it up tightly and place it seam-side down in a greased 9x13-inch baking dish.

          Repeat with the remaining tortillas, arranging them closely in the baking dish.

            Pour the reserved sour cream mixture over the rolled enchiladas, ensuring they are well covered.

              Sprinkle the remaining Monterey Jack cheese on top.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.

                  Once done, let it cool for a few minutes. Garnish with fresh cilantro before serving.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4-6