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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted by Nicole Henrich from Viva Tradiciones! Ingredients:
1 grilled chicken, boned and diced |
1 can chicken broth |
1 teaspoon cumin |
1 teaspoon crushed garlic |
1 teaspoon salt |
1 teaspoon paprika |
12 corn tortillas |
fresh cilantro, chopped |
3 cups grated cheddar cheese or 3 cups monterey jack cheese |
2 cups sour cream |
Directions:
1. Preheat oven to 375-degrees.
2. Soak tortillas in warmed chicken broth.
3. Grill chicken and cut in bite size pieces.
4. Mix 1 cup sour cream with chicken, cilantro and spices.
5. May add a half cup of cheese to mixture.
6. Fill tortillas with mixture and place rolled tortilla in shallow 3-quart baking dish seam side down.
7. Mix 1/2 cup cheese, broth and sour cream together and pour on top of enchiladas.
8. Cover with cheese and sprinkle paprika on top.
9. Bake uncovered for 20 minutes, or until cheese melts.
10. Top with sour cream if desired.
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