1/4 cup of Sour Cream
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the chicken until both sides are browned and fully cooked, about 5 to 7 minutes per side. Remove from heat and shred the chicken using two forks.
Add the diced onion and minced garlic to the skillet and sauté until softened. Then, mix in the diced green chilies, red enchilada sauce, shredded Monterey Jack cheese, cream cheese, and sour cream. Continue stirring until the cheese is melted and the mixture is well blended.
Scoop a portion of the chicken mixture onto each flour tortilla and roll them up. Place them seam-side down in the prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes or until the enchiladas are heated through and the edges are golden brown.
Let it cool for a few minutes before serving and garnish with your favourite toppings such as sour cream, avocado, and cilantro.
Enjoy
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