Spicy Chicken Enchiladas

Ingredients

• •2 cups cooked shredded chicken
• •8 corn or flour tortillas
• •1 cup enchilada sauce (store-bought or homemade)
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1 tablespoon olive oil
• •1 small onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon chili powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup chopped fresh cilantro (for garnish)
• •Sour cream (for serving, optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute.

3. 3

   Fold in the shredded chicken and half of the enchilada sauce, mixing well until heated through.

4. 4

   Warm the tortillas in a microwave for about 30 seconds to make them pliable. Spoon the chicken mixture onto each tortilla, roll them up, and place seam side down in a baking dish.

5. 5

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

6. 6

   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

7. 7

   Remove from the oven, let cool for a few minutes, then garnish with chopped cilantro and serve with sour cream if desired.