1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For the Creamy Sauce:
1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt to taste
For Garnish:
Fresh cilantro, chopped
Sliced jalapeños
Diced tomatoes
Extra shredded cheese
Avocado slices
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Chicken Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onions until softened and translucent (about 3-4 minutes).
Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine, cooking for 2-3 minutes until the spices are fragrant and the chicken is well coated. Remove from heat and set aside.
Assemble Enchiladas:
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