Ingredients

• 2 cups cooked chicken (shredded)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 cup sour cream
• 1 cup enchilada sauce (divided)
• 8 corn tortillas
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper (to taste)
• Chopped fresh cilantro (for garnish, optional)

Directions

• Preheat your oven to 350°F (175°C).
• In a bowl, mix the shredded chicken, 1 cup of cheese, sour cream, half of the enchilada sauce, diced onion, garlic powder, cumin, salt, and pepper.
• Warm the tortillas in a microwave for a few seconds to make them pliable.
• Spread a small amount of enchilada sauce on the bottom of a baking dish.
• Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with extra cheddar cheese.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
• Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired.

Notes

• 12-6-25 1/2 Recipe
• I Used
• Flour Tortillas
• Negro/Pasilla Chili Pwd
• CC Asada Seasoning Blend
• Shallot
• Garlic
• CC Green Sauce
• Roma Tomato
• Chicken Thigh

Photos