Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the softened cream cheese, cheddar cheese, onion, chili powder, cumin, and garlic powder.
4 ounces cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder
Add the shredded chicken to the cream cheese mixture. Mix well to combine.
1.5 lbs cooked chicken
In a separate bowl, whisk together the enchilada sauce and sour cream.
1 10 ounce can enchilada sauce, 1/2 cup sour cream
Spread a thin layer of the enchilada sauce mixture in the prepared baking dish.
1 10 ounce can enchilada sauce, 1/2 cup sour cream
Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up tightly and place seam-side down in the baking dish.
8 flour tortillas
Pour the remaining enchilada sauce mixture over the enchiladas.
1 10 ounce can enchilada sauce, 1/2 cup sour cream
Bake for 20-25 minutes, or until heated through and bubbly.
Garnish with your favorite toppings such as chopped cilantro, diced tomatoes, olives, and extra cheese.
chopped cilantro, diced tomatoes, olives, more cheese
Serve hot and enjoy!
