Chicken Enchiladas Recipe

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic, ground cumin, salt, and black pepper to the skillet. Cook for another 1-2 minutes until fragrant.

Stir in the shredded chicken and half of the enchilada sauce. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and stir in chopped cilantro.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish.

Take a tortilla, add a portion of the chicken filling, and roll it up tightly. Place seam-side down in the baking dish.

Repeat with remaining tortillas and filling. Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving. Garnish with additional cilantro if desired.