A delightful twist on classic enchiladas, featuring a creamy chicken filling and a zesty tomato sauce.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a mixing bowl, combine the cooked chicken, shredded cheese, sour cream, diced onion, and cumin.
Mix thoroughly to ensure even distribution of flavors.
Spoon the filling into each tortilla, roll them up, and place seam-side down in the baking dish.
Warming the tortillas slightly makes them easier to roll.
In a saucepan, sauté the minced garlic until fragrant, then add the diced tomatoes, chili powder, oregano, and chicken broth. Simmer for 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Pour the sauce over the rolled tortillas, ensuring they are fully covered.
Covering the tortillas completely prevents them from drying out during baking.
Sprinkle additional shredded cheese on top and bake for 20-25 minutes until bubbly and golden.
Let the dish rest for a few minutes before serving to set the filling.
Serve hot with your favorite toppings like chopped cilantro, sliced avocado, or a dollop of sour cream.
Adding fresh toppings enhances the flavor and presentation.
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