Ingredients
– 2 cups cooked chicken, shredded
– 1 cup sour cream
– 1 cup cream of chicken soup
– 1 cup shredded Monterey Jack cheese
– 8 small flour tortillas
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Equipment Needed
– 9×13 inch baking dish
– Mixing bowl
– Whisk
– Spoon or spatula for spreading
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). While it’s warming up, I like to grab a mixing bowl and combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, and a pinch of salt and pepper. This mixture is the heart of the enchiladas and adds a wonderful creaminess. Once it’s all well combined, I take a moment to enjoy the delightful aroma! (See the next page below to continue steps…)