-
1
Preheat oven to 350u00b0F
-
2
Lightly coat with oil or cooking spray a large 9x13 baking dish.
-
3
In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
-
4
Mix until well combined.
-
5
To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
-
6
Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
-
7
Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
-
8
Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
-
9
Repeat until you have either no room left in your pan or your out of filling.
-
10
With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
-
11
With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
-
12
Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
-
13
Cover with foil for the first 25 minutes of cooking.
-
14
Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.
