Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheese
- 8 flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, garlic powder, onion powder, cumin, salt, and black pepper.
- Soften tortillas in a skillet or microwave for easier rolling.
- Fill each tortilla with chicken mixture, roll up, and place seam side down in a greased baking dish.
- In a separate bowl, mix sour cream and chicken broth until smooth. Pour over the enchiladas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
- Serve warm.
Notes
- For extra flavor, add green chilies or jalapeños to the chicken mixture.
- This dish can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg