Tex-Mex Chicken Enchiladas: A Spicy and Cheesy Delight

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This classic Tex-Mex Chicken Enchiladas dish is a favorite among fans of southwestern cuisine. Filled with tender chicken, zesty sauce, and gooey cheese, these enchiladas are perfect for a family dinner or a festive gathering. The combination of spices, tortillas, and melted cheese creates an irresistible and comforting meal that’s sure to please everyone at the table.

Ingredients:
– 2 cups cooked and shredded chicken breast
– 1 cup grated Monterey Jack cheese
– 1 cup grated cheddar cheese
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (10 oz) red enchilada sauce
– 1 can (4 oz) diced green chilies
– 8 small flour or corn tortillas
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
– Sour cream for serving (optional)

Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or oil.
2. Sauté the chopped onion and minced garlic in a large pan over medium heat until they become soft and translucent, about 5 minutes.
3. Combine the cooked chicken, sautéed onions and garlic, half of the enchilada sauce, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper in a large mixing bowl. Stir until all the ingredients are well incorporated.
4. Lay out the tortillas on a flat surface. Divide the chicken mixture evenly between the tortillas, placing the filling in the center of each one. Sprinkle a small amount of both kinds of cheese over the filling.
5. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered. Sprinkle the remaining grated Monterey Jack and cheddar cheese over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
8. Garnish with fresh cilantro, if desired. Serve hot with a dollop of sour cream on the side.