Description
Delightful chicken enchiladas filled with shredded chicken and topped with a creamy sauce, perfect for family dinners or gatherings.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 small flour or corn tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the cheese, garlic powder, onion powder, cumin, salt, and pepper.
- In a saucepan, melt 1 tablespoon of flour in a small amount of butter, then slowly add chicken broth and sour cream, stirring until smooth and thickened.
- To assemble, fill each tortilla with the chicken mixture, roll them up, and place seam side down in a greased baking dish.
- Pour the sour cream sauce over the rolled enchiladas, then sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro and serve hot.
Notes
Experiment with different cheeses or add finely chopped vegetables to the filling for additional flavor.
