Ingredients:

  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup green enchilada sauce
  • 1 cup heavy cream
  • 1 tablespoon lime juice
  • 1 cup chopped fresh cilantro
  • 8 small corn tortillas
  • ½ cup crumbled queso fresco (optional, for garnish)

Instructions:

  1. In a mixing bowl, combine shredded chicken, Monterey Jack cheese, sour cream, garlic powder, cumin, salt, and pepper. Mix until evenly combined.
  2. In the skillet, briefly warm tortillas over medium heat for about 30 seconds per side until pliable.
  3. Place a heaping tablespoon of the filling on each tortilla, roll tightly, and secure if needed.
  4. In a separate bowl, mix the green enchilada sauce, heavy cream, and lime juice until smooth.
  5. Pour half of the sauce into the skillet. Carefully place the stuffed tortillas seam-side down in the skillet. Pour the remaining sauce over the top.
  6. Cover and cook over medium-low heat for 10 minutes until heated through and cheese is melted.
  7. Top with chopped cilantro and queso fresco, if using. Serve immediately.