Get ready for a fiesta of flavors that will transport your taste buds to the heart of Mexico! Are you ready to embark on a culinary adventure that's packed with mouthwatering goodness? Well, amigos, you're in for a treat because today, we're diving into the world of... Chicken Enchiladas

1. 8. Chicken Enchiladas
Rolled tortillas filled with seasoned chicken, cheese, and smothered in enchilada
sauce.
Watch this Video: - https://youtu.be/bATGL-VOzN4
Ingredients:
• 2 cups cooked chicken breast, shredded
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 can (10 ounces) red enchilada sauce
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro (optional)
• 8-10 flour tortillas
Serving Instructions:
1. Preheat your oven to 350°F (175°C).
2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and
minced garlic, and sauté until the onion becomes translucent and fragrant.
3. Add the shredded chicken to the skillet, along with the ground cumin, chili powder, dried
oregano, salt, and black pepper. Stir well to combine the spices with the chicken and onion
mixture. Cook for 2-3 minutes, allowing the flavors to meld.
4. Pour half of the enchilada sauce into the bottom of a baking dish, spreading it evenly to coat
the bottom.
5. In a separate bowl, combine the sour cream, 1 cup of shredded Monterey Jack cheese, and
cilantro (if desired). Mix well.
6. Warm the flour tortillas for a few seconds in the microwave or in a dry skillet to make them
more pliable.
7. Spoon a generous amount of the chicken mixture onto each tortilla, spreading it down the
center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this
process with the remaining tortillas.
8. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining shredded Monterey Jack cheese over the top.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25
minutes or until the cheese is melted and bubbly.
10. Once cooked, remove the foil and let the enchiladas rest for a few minutes. Garnish with
additional chopped cilantro if desired.
11. Serve the delicious chicken enchiladas hot, accompanied by sides such as Mexican rice, refried
beans, guacamole, and salsa.