Cheesy Chicken Enchiladas

Ingredients:

For the filling:

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 small onion, diced

1 cup sour cream

1 tsp cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

For the sauce:

2 cups red enchilada sauce

½ cup sour cream

For assembly:

8-10 medium flour or corn tortillas

1 cup shredded cheddar or Monterey Jack cheese (for topping)

Fresh cilantro, chopped (for garnish)

Instructions:

Preheat oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Prepare the filling:

In a large bowl, mix shredded chicken, cheddar cheese, Monterey Jack cheese, diced onion, sour cream, cumin, chili powder, garlic powder, salt, and pepper until well combined.

Make the sauce:

In a separate bowl, mix enchilada sauce with ½ cup sour cream until smooth.

Assemble the enchiladas:

Spread a thin layer of sauce on the bottom of the baking dish.

Place a scoop of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.

Top with sauce and cheese: