★Ingredients
For the filling:
1 cup sour cream
1 cup salsa
2 cups cooked chicken, shredded
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the enchiladas:
8 large flour tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1 cup enchilada sauce
Fresh cilantro, chopped (for garnish)
★Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, sour cream, salsa, 1 cup of shredded cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Assemble the Enchiladas:
- Lay a tortilla on a flat surface and place about 1/4 cup of the filling mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese:
- Pour the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro before serving.
Enjoy!