Ingredients:

  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup salsa
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 12 corn or flour tortillas
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 tsp taco seasoning

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, cream cheese, half of the cheddar cheese, salsa, ground cumin, and garlic powder.
  3. If using corn tortillas, heat in a skillet or microwave to make them pliable.
  4. Spoon the chicken filling into each tortilla, roll up tightly, and place seam-side down in the baking dish.
  5. In a saucepan, whisk together the cream of chicken soup, chicken broth, sour cream, and taco seasoning over medium heat until smooth.
  6. Pour sauce over the enchiladas in the baking dish ensuring they’re fully covered.
  7. Top with remaining cheddar cheese.
  8. Bake in the preheated oven for 25 minutes or until bubbly and cheese is golden.
  9. Cool slightly before serving.