serves 4-6

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes


  • 3 cups boiled shredded chicken 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt 
  • 1 teaspoon olive oil
  • 1 cup sour cream
  • 1 can enchilada sauce 
  • 3 cups shredded cheese 
  • 10-14 tortillas


  1. Boil the chicken and shred it. 
  2. Preheat oven to 350ºF.
  3.  In a large pan over medium heat a teaspoon of olive oil. 
  4. Add the chicken and the spices and stir often until everything is combined. 
  5. Pour 3/4 of the can of the enchilada sauce over the chicken and stir.
  6.  Add sour cream and stir until combined.
  7. Turn off the heat and add 2 1/2 cups of the cheese.
  8. Pour the remaining sauce in a baking dish and cover the bottom of the dish. 
  9. Fill the tortillas. Spoon some of the chicken mixture onto a tortilla.
  10.  Roll the tortilla and place in the baking dish. Repeat with all the other tortillas. 
  11.  Top with shredded cheese and bake for 15-20 minutes.
  12. Serve with salad and yogurt.

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