Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 1 cup onion, diced (about 150g)
  • 1 cup shredded cheese (cheddar or Monterey Jack) (about 100g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon ground cumin (5g)
  • Salt and pepper to taste
  • 2 cups canned diced tomatoes (with juice) (about 480ml)
  • 1 cup chicken broth (240ml)
  • 2 tablespoons chili powder (15g)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon oregano (5g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon cayenne pepper (optional, for extra heat) (2g)
  • 12 corn tortillas
  • 1 cup sour cream or Greek yogurt (optional, for serving) (about 240g)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a medium saucepan, combine diced tomatoes, chicken broth, chili powder, smoked paprika, oregano, salt, and cayenne. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in shredded chicken, garlic powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes.
  4. Preheat the oven to 375°F (190°C). Spread a small amount of chili sauce at the bottom of the baking dish.
  5. Warm corn tortillas in a dry pan or microwave until pliable. Place a portion of the chicken filling and a sprinkle of cheese on each tortilla, roll it up tightly, and place seam-side down in the baking dish.
  6. Pour remaining chili sauce over the assembled enchiladas, and sprinkle the remaining cheese on top.
  7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  8. Allow to cool slightly, garnish with chopped cilantro, and serve with sour cream or Greek yogurt.