Chicken Enchiladas

• 3 cup cooked chicken (shredded)
• 12 corn tortillas
• 2 ½ cup red enchilada sauce
• 2 cup Monterey Jack cheese (shredded)
• ½ onion (diced)
• 2 clove garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• ½ cup sour cream (for serving)
• ¼ cup fresh cilantro (for garnish)

How to Make It

1. 1

   Preheat oven to 375°F. Mix chicken with onion, garlic, cumin, chili powder, 1/2 cup enchilada sauce, and 1 cup cheese.

2. 2

   Warm tortillas in a damp paper towel in the microwave so they roll without cracking.

3. 3

   Spread 1/2 cup enchilada sauce in a 9x13 baking dish.

4. 4

   Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.

5. 5

   Pour remaining sauce over top. Sprinkle with remaining cheese.

6. 6

   Bake 25-30 minutes until cheese is bubbly. Garnish with sour cream and cilantro.