Homemade Chicken Enchiladas

Ingredients:

2 cups cooked and shredded chicken

1 cup shredded cheese (cheddar or Monterey Jack)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup enchilada sauce (store-bought or homemade)

8 small corn tortillas

1 tablespoon oil

1/2 cup sour cream (optional, for serving)

Fresh cilantro (optional, for garnish)

Instructions:

1. Prepare the Filling: In a pan, heat a little oil over medium heat. Sauté the chopped onion until soft. Add garlic and cook for another minute.

2. Season the Chicken: Stir in shredded chicken, cumin, chili powder, salt, and black pepper. Mix well and cook for a couple of minutes. Remove from heat.

3. Preheat Oven: Set your oven to 375°F (190°C).

4. Warm the Tortillas: Lightly heat the tortillas in a dry pan or microwave to make them flexible.

5. Assemble the Enchiladas: Spread a small amount of enchilada sauce in a baking dish. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly. Place seam-side down in the dish.

6. Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.

7. Serve: Let them rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Enjoy your homemade chicken enchiladas!