Jessica’s Favorite Chicken Enchiladas

Chicken Enchiladas Recipe (Garlic and Onion Free)

Ingredients:

• 2 cups shredded cooked chicken

  • For ease, I just use the Whole Foods Rotisserie Chicken!

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup tomato sauce

• 1/2 cup chicken broth

• 1/2 cup sour cream

• 1 cup shredded cheese

• 8 corn or flour tortillas

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a bowl, mix the shredded chicken with cumin, chili powder, oregano, paprika, salt, and black pepper.

3. In a separate bowl, combine the tomato sauce, chicken broth, and sour cream.

4. Pour a small amount of the sauce mixture into the bottom of a baking dish.

5. Fill each corn tortilla with the seasoned chicken mixture, roll it up, and place it seam side down in the baking dish.

6. Once all tortillas are filled and rolled, pour the remaining sauce over the top.

7. Sprinkle shredded cheese on top.

8. Cover the dish with foil and bake for 20 minutes.

9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

10. Serve hot and enjoy your flavorful chicken enchiladas, free from garlic and onions!

Ingredients:

• 2 cups shredded cooked chicken

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup tomato sauce

• 1/2 cup chicken broth

• 1/2 cup sour cream

• 1 cup shredded cheese

• 8 corn tortillas

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a bowl, mix the shredded chicken with cumin, chili powder, oregano, paprika, salt, and black pepper.

3. In a separate bowl, combine the tomato sauce, chicken broth, and sour cream.

4. Pour a small amount of the sauce mixture into the bottom of a baking dish.

5. Fill each corn tortilla with the seasoned chicken mixture, roll it up, and place it seam side down in the baking dish.

6. Once all tortillas are filled and rolled, pour the remaining sauce over the top.

7. Sprinkle shredded cheese on top.

8. Cover the dish with foil and bake for 20 minutes.

9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

10. Serve hot and enjoy your flavorful chicken enchiladas, free from garlic and onions!