Enchiladas de Pollo

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Cheddar cheese (1 cup, shredded)
• Red enchilada sauce (2 cups)
• Vegetable oil (2 tablespoons)
• Corn tortillas (12)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Chicken breasts (2, cooked and shredded)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
3. Add the shredded chicken, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for 5 minutes.
4. Warm the corn tortillas in a dry skillet or microwave until pliable.
5. Spread a small amount of enchilada sauce on the bottom of a baking dish.
6. Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the enchiladas, making sure they are fully covered.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.