Ingredients
– 2 cups cooked chicken, shredded
– 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
– 8 small corn tortillas
– 1 can (10 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup chicken broth
– 1 cup salsa
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Whisk
– Cooking spray
– Spoon or spatula for spreading
– Aluminum foil
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 350°F (175°C). While that’s warming up, I like to mix together my creamy sauce in a bowl. Combine the cream of chicken soup, sour cream, chicken broth, salsa, cumin, and chili powder. Whisk it all together until smooth, and don’t forget to add a pinch of salt and pepper to taste! The aroma as you mix these ingredients is just delightful—it makes me feel like I’m at a cozy restaurant! I set my sauce aside while I get the enchiladas ready. (See the next page below to continue steps…)