Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1/2 cup cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (for topping)
  • Fresh cilantro (for garnish, optional)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 oz) tomato sauce
  • 1 cup chicken broth

Instructions:

  1. Prepare the enchilada sauce by heating olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic; cook until fragrant.
  2. Stir in chili powder and cumin. Whisk in tomato sauce and chicken broth; season with salt and pepper. Simmer for 10 minutes.
  3. In a mixing bowl, combine shredded chicken, cream cheese, cheese, garlic powder, cumin, salt, and pepper. Mix well.
  4. Preheat the oven to 350°F (175°C). Dip each tortilla in enchilada sauce until lightly coated. Place a generous amount of filling in the center and roll tightly.
  5. Arrange the rolled enchiladas seam-side down in a baking dish. Pour remaining enchilada sauce over the arranged enchiladas and sprinkle the top with shredded cheese.
  6. Bake for 25-30 minutes, or until cheese is bubbly and golden. Garnish with fresh cilantro, slice, and enjoy!