Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded cheddar or Mexican blend cheese (plus extra for topping)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (10 oz) cream of chicken soup (optional, for creamier sauce)
- 1/2 cup sour cream (plus extra for serving)
- 1 tsp garlic powder
- 1 tsp cumin
- 8 flour tortillas (soft taco size)
- Fresh cilantro (for garnish)
Instructions
- Preheat ovento 375°F (190°C). Grease a 9×13 baking dish.
- Make filling– In a large bowl, mix shredded chicken,
