Creamy White Chicken Enchiladas

Ingredients

• 2 cups Cooked Chicken, shredded (Can use rotisserie chicken for convenience.)
• 1 can Cream of Chicken Soup (Adds creaminess; homemade version can be substituted.)
• 1 cup Sour Cream (For tanginess and richness.)
• 8 pieces Tortillas (Flour tortillas are soft; corn for gluten-free.)
• 2 cups Cheese, shredded (Monterey Jack or Cheddar) (For gooey goodness.)
• 1 can Green Chiles (Adjust amount based on spice tolerance.)
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder

Instructions

1. 1

   --- Preparation ---

2. 2

   In a bowl, combine shredded chicken, cream of chicken soup, sour cream, and green chiles. Mix until well blended.

3. 3

   --- Assembly ---

4. 4

   Spoon a generous amount of the filling into each tortilla, roll them up, and place them seam-side down in a greased baking dish.

5. 5

   --- Sauce Preparation ---

6. 6

   In a small bowl, combine additional cream of chicken soup with a little water to thin it out, then pour it over the assembled enchiladas.

7. 7

   --- Add Toppings ---

8. 8

   Sprinkle the shredded cheese generously over the top.

9. 9

   --- Baking ---

10. 10

    Place the dish in a preheated oven at 350°F (175°C) and bake for 20-25 minutes until bubbly and golden.

11. 11

    Once out of the oven, let them cool slightly before serving.