Description
A cozy and delicious dish featuring tender shredded chicken wrapped in soft tortillas and smothered in a creamy, cheesy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, mix the cream of chicken soup, sour cream, and chicken broth to create the sauce.
- Take one tortilla, fill it with the chicken mixture, and roll it up.
- Place the rolled tortilla in a greased baking dish. Repeat with the remaining tortillas.
- Pour the sour cream sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh parsley or cilantro before serving.
Notes
For added flavor, consider seasoning your cooked chicken with favorite spices beforehand. Use store-bought rotisserie chicken to save time or whole wheat tortillas for a healthier option.
