Cheesy Chicken Enchiladas: A Comfort Food Delight

Ingredients

• 2 cups cooked and shredded chicken
• 1 cups shredded cheddar cheese
• 1 cups shredded Monterey Jack cheese
• 1 cups sour cream
• 10 oz enchilada sauce
• 8 small flour tortillas
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 Prise salt (optional)
• 1 Prise pepper (optional)
• 1 bunch fresh cilantro for garnish
• 1 splash olive oil for sautéing

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
3. In the skillet with the onions and spices, stir in the shredded chicken, half of the enchilada sauce, and half of the sour cream. Mix well and remove from heat.
4. In a separate skillet, warm the tortillas for about 30 seconds per side until pliable.
5. On each tortilla, place about 0.25 cups of the chicken mixture and sprinkle with a tablespoon of the cheddar and Monterey Jack cheese. Roll the tortillas tightly to enclose the filling and place them seam-side down in a greased baking dish.
6. Once all enchiladas are rolled and placed in the baking dish, pour the remaining enchilada sauce over the top. Dollop the remaining sour cream over the enchiladas and sprinkle with the remaining cheese.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your cheesy chicken enchiladas!