Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 1 cup sour cream (240ml)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix) (about 100g)
  • 1 cup green enchilada sauce (240ml)
  • 8 small flour or corn tortillas
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • ½ teaspoon cumin (2g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • Chopped fresh cilantro (optional)
  • Diced avocado (optional)
  • Slices of jalapeño (optional)
  • Extra cheese for topping (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, sour cream, half of the shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Spread some enchilada sauce at the bottom of the baking dish. Lay a tortilla flat, spoon filling into the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
  4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle with the remaining cheese.
  5. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.
  6. Let cool for a few minutes, then garnish with cilantro and any desired toppings. Serve warm.