Ingredients:

  • 2 cups shredded cooked chicken (about 500g)
  • 1 cup sour cream (about 240ml)
  • 1 cup shredded cheese (cheddar or Monterey Jack, about 100g)
  • 8-10 corn tortillas
  • 1 can (10 oz, 280g) enchilada sauce (red or green)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • 1 cup sour cream (about 240ml) for creamy sauce
  • 1/2 cup chicken broth (about 120ml) for creamy sauce
  • 1/2 teaspoon chili powder for creamy sauce
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine shredded chicken, 1 cup sour cream, garlic powder, onion powder, cumin, salt, and pepper.
  3. In another bowl, whisk together 1 cup sour cream, chicken broth, chili powder, and cayenne pepper until smooth.
  4. Heat tortillas in a skillet for about 10-15 seconds on each side until pliable.
  5. Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
  6. Spoon filling into each tortilla and roll. Place seam-side down in the dish.
  7. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
  8. Bake in the preheated oven for about 20-25 minutes, until cheese is bubbly and golden.
  9. Garnish with fresh cilantro, slice, and enjoy!