Creamy Chicken Enchiladas

Note: To cook chicken, bring a large pot of water to a boil. I added 1 chicken bouillon cube, cumin, salt, and pepper. Add the chicken and boil about 20 minutes, or until the chicken is cooked through. Shred your chicken. Wise tip: Shred your hot chicken inside the bowl of a stand mixer. Just attach the paddle attachment and set it on low. The chicken will be perfectly shredded in 30 seconds! No stand mixer, no worries. Do it the old fashioned way with two forks! Short on time? Use 3 cups pre-cooked shredded chicken breasts.

Preheat oven to 350ºF.

In a large saucepan over medium heat, saute chopped onions and garlic in a small amount of oil until softened, about 8 minutes. Add salt, pepper, taco sauce, green chiles, and chili powder. Stir well and cook 5 minutes.

Stir in 1 cup cheese and sour cream. Turn heat down to medium-low and cook 5 minutes, stirring frequently, until the cheese has melted.

Grease a large casserole dish. Spoon about 4 tablespoons of filling down the center of a tortilla. Roll it up and place in the casserole dish. Repeat for remaining tortillas.

Pour enchilada sauce over tortillas. Top with the remaining 1 cup cheese. Bake in the preheated 350ºF oven for 25-30 minutes, or until bubbly and cheese has melted. Remove from oven and allow to cool 5-10 minutes. Garnish with chopped cilantro before serving.

Note: If making ahead of time, cover the dish and put it in the refrigerator. When ready to cook, pull casserole out of refrigerator 45 minutes before baking. Preheat the oven to 350ºF and bake 30-40 minutes.