Chicken Enchiladas

Ingredients

• •2 cups cooked, shredded chicken
• •8-10 soft corn or flour tortillas
• •1 cup enchilada sauce (store-bought or homemade)
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1/2 cup diced onion (optional)
• •1/2 cup sour cream (for serving, optional)
• •1 tbsp olive oil (for sautéing)
• •1 tsp cumin
• •1 tsp garlic powder
• •Salt and pepper to taste
• •Fresh cilantro (for garnish, optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a skillet, heat olive oil over medium heat. Add diced onions (if using) and sauté for 2-3 minutes until softened.

3. 3

   Add shredded chicken, cumin, garlic powder, salt, and pepper to the skillet. Mix well and cook for another 3-4 minutes until heated through.

4. 4

   Warm the tortillas in a dry skillet or microwave to make them pliable. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.

5. 5

   Pour enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese on top.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

7. 7

   Remove from oven and let cool for a few minutes. Serve with sour cream and garnish with fresh cilantro if desired.