Cream Cheese Chicken Enchiladas – Creamy, Cheesy & Flavorful

• 2 cups cooked, shredded chicken (rotisserie or boiled)
• 4 oz (½ block) cream cheese, softened
• ½ cup sour cream (or Greek yogurt)
• 1 (4 oz) can diced green chilies
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika (optional, for extra flavor)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

For the Enchiladas:

• 8 small flour or corn tortillas
• 1 (10 oz) can enchilada sauce (green or red, depending on preference)
• 1 cup shredded cheese (for topping)
• Fresh cilantro or green onions (for garnish)

Instructions

1. Preheat & Prepare the Baking Dish

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