Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) salt
  • 8 medium corn tortillas
  • 2 cups (480ml) red enchilada sauce
  • 2 cups (225g) shredded Monterey Jack or Cheddar cheese
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, cumin, and salt. Fold the ingredients together until the mixture is a cohesive, velvety paste.
  2. Heat 2 tbsp (30ml) of oil in a skillet over medium heat. Briefly fry each tortilla for 5-10 seconds per side to make them pliable. Set them aside on a plate covered with a clean towel to keep them warm.
  3. Spread 1/2 cup (120ml) of red enchilada sauce across the bottom of a 9x13 inch baking dish.
  4. Fill each tortilla with a generous scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
  5. Pour the remaining sauce over the top, ensuring the edges of the tortillas are covered. Sprinkle the shredded cheese evenly across the surface.
  6. Bake at 350°F (175°C) for 20 minutes until the cheese is bubbling and mahogany-colored around the edges.