Ingredients
– 2 cups cooked, shredded chicken
– 8 small flour tortillas
– 1 cup sour cream
– 1 can (10 oz) cream of chicken soup
– 1 cup shredded Monterey Jack cheese
– 1 cup chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro (optional, for garnish)
Equipment Needed
– Mixing bowl
– Whisk
– 9×13 inch baking dish
– Measuring cups and spoons
– Cooking spray
– Knife and cutting board
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the shredded chicken, sour cream, garlic powder, onion powder, salt, and pepper. This mixture is the heart of the dish; it’s creamy, savory, and oh-so-satisfying. As I mix it together, I can’t help but sneak a taste—it’s delicious! Now, spray your baking dish with cooking spray to avoid any stickiness. Next, spoon a generous amount of that scrumptious chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish. (See the next page below to continue steps…)