Delicious Chicken Enchiladas

Ingredients

Cooked chicken breast

2 cups, shredded

Flour tortillas

8 (8-inch)

Enchilada sauce

2 cups

Shredded cheese

2 cups (cheddar or mexican blend)

Diced onion

1 cup

Minced garlic

2 cloves

Chili powder

2 teaspoons

Ground cumin

1 teaspoon

Salt

to taste

Pepper

to taste

Chopped fresh cilantro

for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
3. Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Mix thoroughly and cook for an additional 3-4 minutes until heated through.
4. Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
5. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
6. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
7. Sprinkle the shredded cheese evenly over the top of the enchiladas.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro before serving.