Cheesy Chicken Enchiladas with Creamy Sauce

Instructions

1. Prepare the Creamy Sauce
   In a medium saucepan, melt the butter over medium heat. Add the cream of chicken soup, sour cream, chicken broth, and cream cheese. Stir well until smooth and creamy. Add garlic powder, onion powder, salt, and pepper to taste. If you like a bit of heat, add the diced green chiles. Let the sauce simmer for 5 minutes, stirring occasionally. Remove from heat.
2. Assemble the Enchiladas
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
   Take each tortilla and add a few tablespoons of shredded chicken and a sprinkle of cheese down the center. Roll up each tortilla and place it seam-side down in the baking dish.
3. Top with Sauce and Cheese
   Pour the creamy sauce over the enchiladas, spreading it evenly. Top with the remaining shredded cheese.
4. Bake
   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve
   Remove from the oven and sprinkle with chopped fresh cilantro if desired. Serve hot, and enjoy your cheesy, creamy enchiladas!