Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or a blend)
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (10 oz) green enchilada sauce
- 8-10 flour tortillas
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Equipment Needed
- A large mixing bowl
- 9×13 inch baking dish
- Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (if you’re shredding your own cheese)
Step-by-Step Instructions
To start making these scrumptious enchiladas, I first heat my olive oil in a skillet over medium heat. I add the diced onion and garlic, sautéing them until they become fragrant and translucent, around 3-4 minutes. The delicious smell fills my kitchen, and I can hardly wait to devour what comes next. In the same skillet, I toss in the shredded chicken, cumin, chili powder, salt, and pepper, mixing everything until well combined. At this point, I feel so delighted with how everything is coming together! (See the next page below to continue steps…)