INGREDIENTS
2 cups of shredded chicken
1 cup of sour cream
1 can of diced green chilies
1 can of enchilada sauce
1/2 teaspoon of garlic powder
8-10 flour tortillas
2 cups of shredded Mexican cheese blend
DIRECTIONS
1-In a mixing bowl, combine the shredded chicken, sour cream, green chilies, and garlic powder. Stir until well combined.
2-Spread a small amount of the enchilada sauce in the bottom of a baking dish. Warm the tortillas in the microwave for 10-15 seconds, then spoon a generous amount of the chicken mixture onto each tortilla. Roll up and place seam-side down in the baking dish.
3-Pour the remaining enchilada sauce over the tortillas, then sprinkle with shredded cheese. Bake in the oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.