Description
A delightful fall recipe featuring warm and comforting chicken enchiladas topped with rich sour cream sauce.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 8 small flour tortillas
- Fresh cilantro for garnish (optional)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheese (for topping)
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1 teaspoon chili powder (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the filling by combining shredded chicken, diced tomatoes, cumin, garlic powder, salt, and pepper in a large bowl.
- Fill a tortilla with about 1/4 cup of the chicken mixture, sprinkle cheese, roll tightly, and place seam-side down in a greased baking dish.
- Make the sour cream sauce by whisking together sour cream, chicken broth, lime juice, and optional chili powder until smooth.
- Pour the sauce evenly over the filled tortillas and sprinkle with remaining cheese.
- Bake for 25 to 30 minutes until bubbling and cheese is melted and golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Consider using rotisserie chicken for quicker preparation. Adjust spiciness by adding jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican