Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, some of the cheese, diced onion, garlic powder, cumin, salt, and pepper.
- Spoon the chicken mixture evenly onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- In another bowl, mix together the sour cream and chicken broth until smooth. Pour the mixture over the rolled tortillas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
For a healthier twist, use whole-wheat tortillas and low-fat sour cream. Feel free to customize your filling with other ingredients like black beans or corn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, sour cream, Mexican, comfort food