Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream (or Greek yogurt)
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cilantro for garnish
- Salsa and guacamole for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté diced chicken with minced garlic in a skillet over medium heat until cooked through. Add spices (cumin, chili powder, salt, and pepper) and stir to combine.
- Mix cooked chicken, half of the sour cream, and half of the cheese in a large bowl.
- Fill each corn tortilla with the chicken mixture, rolling it tightly and placing seam-side down in a greased baking dish.
- Spread the remaining sour cream on top of the tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Remove from the oven, let cool briefly, garnish with cilantro, and serve with salsa and guacamole.
Notes
For pliable tortillas, lightly fry them in a skillet for about a minute on each side before filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None