Chicken Enchiladas

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. 2

   Finely chop the onion and mince the garlic cloves. Sauté them in a pan over medium heat until the onion is translucent and fragrant.

3. 3

   In a large mixing bowl, combine the cooked shredded chicken with the sautéed onion and garlic, and add 1 cup of shredded cheese. Mix well.

4. 4

   Warm the corn tortillas in the microwave for about 20-30 seconds to make them more pliable.

5. 5

   Pour about 1/2 cup of enchilada sauce into the bottom of a baking dish, spreading it out to cover the bottom.

6. 6

   Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat with the remaining tortillas.

7. 7

   Once all the tortillas are rolled and placed in the dish, pour the remaining enchilada sauce over the top, making sure to cover all the tortillas.

8. 8

   Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10. 10

    While the enchiladas are baking, chop the cilantro.

11. 11

    After baking, let the enchiladas cool for a few minutes, then garnish with chopped cilantro and dollops of sour cream before serving.