Chicken Enchiladas

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.

3. 3

   Add minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.

4. 4

   Add chicken breasts to the skillet, season with salt and pepper, and cook for 6-7 minutes per side until fully cooked through.

5. 5

   Remove chicken from heat and let cool slightly. Shred the chicken using two forks.

6. 6

   Return shredded chicken to the skillet with the onions and mix well. Add 1/4 cup of enchilada sauce to the mixture.

7. 7

   Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds to make them pliable.

8. 8

   Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.

9. 9

   Fill each tortilla with about 1/3 cup of the chicken mixture and 2 tablespoons of cheese. Roll tightly and place seam-side down in the baking dish.

10. 10

    Pour remaining enchilada sauce over the rolled tortillas, ensuring they're completely covered.

11. 11

    Sprinkle remaining cheese evenly over the top.

12. 12

    Bake for 20-25 minutes until cheese is melted and bubbly, and edges are slightly crispy.

13. 13

    Let cool for 5 minutes before serving. Top with sour cream and fresh cilantro.