Cheesy Baked Enchiladas

Cheesy Baked Enchiladas

Ingredients:

8 large flour tortillas

2 cups cooked chicken, shredded (you can also use beef or beans)

2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

1 can (10 oz) enchilada sauce

1 cup sour cream

1/2 cup chopped green onions

1/2 cup chopped cilantro (optional)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling:

Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes.

Add the minced garlic, ground cumin, and chili powder. Cook for an additional 1-2 minutes.

Stir in the shredded chicken and half of the enchilada sauce. Season with salt and pepper to taste. Cook for a few minutes until heated through.

Assemble the Enchiladas:

Spread a small amount of enchilada sauce on the bottom of a baking dish.

Place a portion of the chicken mixture and some shredded cheese onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.

Add Toppings:

Spread the sour cream over the enchiladas and sprinkle with the remaining cheese.

Bake:

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish and Serve:

Garnish with chopped green onions and cilantro before serving.

Enjoy your cheesy baked enchiladas!

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