Ingredients
Scale
- 2 cups shredded chicken
- 4 flour tortillas
- 1 cup pepper jack cheese, shredded
- 1 can enchilada sauce
- 1/2 cup sour cream
- 1/2 medium onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a pan, heat olive oil over medium heat and sauté diced onion until translucent.
- Add shredded chicken, garlic powder, cumin, salt, and pepper to the pan and mix well.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, add a portion of the chicken mixture, and sprinkle some pepper jack cheese. Roll it up and place seam side down in the baking dish.
- Repeat for all tortillas.
- Once rolled, pour remaining enchilada sauce over the top and add any leftover chicken mixture.
- Spread sour cream over the sauce and top with the remaining cheese.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Serve warm.
Notes
Warm tortillas briefly to prevent cracking during rolling. Distribute cheese inside rolls for pockets of flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Optional Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg