Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Ingredients: 4 cups cooked shredded chicken; 2 teaspoons garlic powder; 4 cups shredded Monterrey Jack cheese; 2 cups shredded Mozzarella cheese; 1 28-ounces can green enchilada sauce (mild or medium); 1 10-ounces can condensed cream of chicken soup; 1 cup sour cream (8-ounce container); 10-12 soft corn tortillas; 1 chopped tomato; 2 green onions sliced; 1 chopped avocado; chopped cilantro

Preheat the oven to 350º F
In a large bowl combine the shredded chicken, 3 cups of Monterrey Jack cheese, 1 cup of Mozzarella cheese and garlic powder. Mix until well incorporated. Set aside.
In a large bowl whisk together the green enchilada sauce, the cream of chicken soup and the sour cream. Set aside.
Wrap the tortillas in a damp paper towel or tea towel and microwaves for 1 minute.
Spread about 1/2 cup of the creamy enchilada sauce on a 9×13 baking dish.
Working with one tortilla at a time, scoop about 1/3 cup of the chicken mixture into the tortilla. Tightly roll up the tortilla and place it seam side down on the prepared baking dish. Repeat with the remaining tortillas placing them on the prepared baking sheet on a single layer.
Pour the remaining creamy enchilada sauce over the filled enchiladas and sprinkle the remaining cheese on top. Cover with aluminum foil making sure the foil doesn’t touch the cheese.
Bake for 20 minutes then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbling and the edges lightly golden. Remove from the oven.
Top with the chopped tomato, chopped green onions, chopped avocado, chopped cilantro

Sour Cream Chicken Enchiladas