Ingredients:

  • 3 cups (420g) Cooked chicken breast, shredded
  • 1 cup (245g) Sour cream
  • 1 can (4oz / 113g) Diced green chilies, undrained
  • 1 tsp (2g) Cumin, ground
  • 1/2 tsp (1g) Garlic powder
  • 2 cups (475ml) Red enchilada sauce
  • 10 flour or corn tortillas
  • 2.5 cups (250g) Mexican Cheese Blend, shredded
  • 1 tbsp (15ml) Neutral oil
  • 1 Avocado, sliced
  • 2 tbsp Red onion, finely diced
  • 0.25 cup Fresh cilantro, chopped
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, sour cream, green chilies, cumin, garlic powder, salt, pepper, and 1 cup of the shredded cheese. Mix until the chicken is thoroughly coated.
  3. Warm the tortillas to prevent cracking. If using flour, microwave between damp paper towels for 30 seconds. If using corn, flash-fry in a skillet with 1 tbsp of neutral oil for 10 seconds per side.
  4. Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
  5. Place approximately 1/3 cup of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining 1.5 cups of cheese.
  7. Bake for 20 minutes, or until the cheese is melted and bubbling and the edges are slightly golden.
  8. Garnish with fresh cilantro, diced red onion, and avocado slices before serving.