5. Roll up each tortilla and place seam-side down in the prepared baking dish.
6. In a bowl, whisk together the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper, and salt until smooth.
7. Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Garnish with salsa and fresh cilantro, if desired, and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Servings: 4-6
