Chicken Enchiladas with Sour Cream Sauce

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, combine the cooked shredded chicken, cumin, and chili powder. Mix well to ensure the chicken is evenly coated with the spices.

3. 3

   Heat the olive oil in a skillet over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are pliable.

4. 4

   Fill each tortilla with a portion of the seasoned chicken and roll them up tightly. Place them seam-side down in a greased baking dish.

5. 5

   In a separate bowl, mix the sour cream and salsa until well combined.

6. 6

   Pour the sour cream and salsa mixture over the rolled tortillas, ensuring they are fully covered.

7. 7

   Sprinkle the shredded cheddar cheese evenly over the top.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

9. 9

   Remove from the oven and let cool slightly before serving.

10. 10

    Serve warm and enjoy your Chicken Enchiladas with Sour Cream Sauce.