Cream Cheese Chicken Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (4 ounce) can diced green chiles
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6 inch) corn tortillas
• 1 (10 ounce) can enchilada sauce
• 1 cup shredded Mexican blend cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the chicken, green chiles, cream cheese, sour cream, garlic powder, cumin, chili powder, salt and pepper. Set aside.
3. Warm the tortillas in the microwave for about 30 seconds. This will make them easier to roll.
4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a 9x13 inch baking dish.
5. Pour the enchilada sauce over the rolled tortillas, and sprinkle with the shredded cheese.
6. Bake in the preheated oven for 20 minutes, until cheese is melted and bubbly.

Interesting Facts

• Enchiladas originated in Mexico in the 18th century.
• The word enchilada is derived from the Spanish verb "enchilar," which means "to add chile pepper to a dish."
• The first recorded recipe for enchiladas was in a cookbook from 1831.