Preheat your oven to 400°F (200°C) and grease a 9x13 casserole dish. This will ensure that your enchiladas don’t stick and bake perfectly.
If you’re using uncooked chicken, place it in a saucepan and cover it completely with water. Season with 1 tsp salt. Cook the chicken for about 8 to 10 minutes, or until it’s cooked through and no longer pink in the center. Shred the chicken using two forks and set it aside.
In a medium bowl, prepare the enchilada sauce mix. Beat the cream cheese until smooth. Then, add the sour cream, diced green chilis (with juice), enchilada sauce, 1/4 tsp salt, ground black pepper, garlic powder, and paprika. Beat until everything is well combined and creamy.
Divide the enchilada sauce mixture into two bowls. Pour 2/3 of the sauce into a large mixing bowl, and set aside the remaining 1/3 of the sauce for topping the enchiladas.
Add the shredded chicken and 2 cups of shredded cheese to the bowl with 2/3 of the sauce. Mix it all together with a spatula until the chicken is fully coated with the sauce.
Take a flour tortilla and generously add the chicken filling to the center. Roll the tortilla tightly to enclose the filling. Repeat this process for all tortillas, placing them seam-side down in the greased casserole dish.
Once all the enchiladas are rolled and in the dish, pour the reserved 1/3 of sauce over the top. Sprinkle the remaining 1/2 cup of cheese generously on top. Add more cheese if you desire!
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. This will allow the flavors to meld beautifully.
After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, turning a lovely golden brown. Your kitchen will smell heavenly at this point!
