Ingredients:

  • 1.5 lbs chicken breast
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 cup chicken broth
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 0.5 white onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 15 oz red enchilada sauce
  • 0.5 cup sour cream
  • 1 tbsp vegetable oil

Instructions:

  1. Place the chicken breast in a skillet with chicken broth, cumin, and garlic powder. Simmer over medium heat for 10–12 minutes until internal temperature reaches 160°F (71°C).
  2. Remove chicken from heat and let rest for 5 minutes. Shred the meat using two forks to retain juices.
  3. In a small saucepan, heat 1 tbsp of vegetable oil. Whisk in the enchilada sauce and a pinch of extra chili powder, simmering for 2 minutes to bloom the spices.
  4. Remove sauce from heat and whisk in the sour cream until smooth to create a creamy sauce base.
  5. Toss the shredded chicken with a small amount of the sauce. Lightly brush tortillas with oil to create a moisture barrier.
  6. Fill tortillas with chicken, diced onion, and a portion of the cheese. Roll tightly and place seam-side down in a 9x13 inch baking dish.
  7. Top with remaining sauce and cheese. Bake at 375°F for 10-15 minutes until cheese is melted and bubbly. Garnish with fresh cilantro.