A delightful twist on classic enchiladas, this recipe combines creamy and cheesy goodness with a hint of spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
In a skillet, sauté the diced onion until softened.
Cook the onion until translucent for a sweeter flavor.
In a mixing bowl, combine the sautéed onion, diced tomatoes, green chilies, sour cream, and half of the shredded cheeses.
Mix thoroughly to ensure an even distribution of flavors.
Spread a portion of the mixture onto each tortilla, add shredded chicken, and roll them up.
Don't overfill the tortillas to prevent tearing.
Place the rolled tortillas seam-side down in a greased baking dish.
Arrange them snugly to keep them from unrolling.
Top with the remaining mixture and sprinkle with the rest of the cheeses.
Spread the topping evenly for consistent baking.
Bake uncovered for 20-25 minutes until bubbly and golden.
Check halfway through to ensure even cooking.
Serve warm and enjoy your delicious enchiladas.
Garnish with fresh cilantro or a dollop of sour cream for extra flavor.
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