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:Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle with the reserved shredded cheese. 
Bake:Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 
Serve:Garnish with chopped fresh cilantro. Serve warm with sour cream, guacamole, or salsa if desired. 
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Servings: 4-6