Chicken Enchiladas

Ingredients

• 2 cup cooked chicken, shredded
• 20 oz red enchilada sauce
• 8 corn tortillas
• 1½ cup Monterey Jack cheese, shredded
• ½ onion, diced
• ½ tsp garlic powder
• ½ tsp cumin
• ¼ cup cilantro, chopped (optional)
• ½ cup sour cream (optional)
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, combine shredded chicken, diced onion, garlic powder, and cumin. Stir in 1/2 cup of enchilada sauce and 1/2 cup of shredded cheese.
3. Warm tortillas briefly in a microwave or skillet to make them pliable. Dip each tortilla in the remaining enchilada sauce to coat.
4. Place a portion of the chicken mixture down the center of each tortilla, then roll it up tightly. Arrange rolled enchiladas seam-side down in the prepared baking dish.
5. Pour any remaining enchilada sauce over the enchiladas. Sprinkle generously with the remaining shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
7. Garnish with fresh cilantro and a dollop of sour cream, if desired, before serving.