Classic Chicken Enchiladas

Ingredients

• 3 cups Shredded cooked chicken
• 20 ounces Red enchilada sauce
• 2 cups Shredded Monterey Jack cheese
• 8 pieces Corn tortillas
• 4 ounces Diced green chiles
• 0.5 cup Sour cream(optional)
• 2 tablespoons Vegetable oil
• 0.5 cup Diced white onion
• 0.25 cup Fresh cilantro(optional)
• 1 teaspoon Ground cumin

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a medium bowl, combine the shredded chicken, diced onion, green chiles, cumin, and 1/2 cup of the enchilada sauce.

3. 3

   Briefly heat the corn tortillas in a skillet with a little oil or in the microwave to make them pliable and prevent cracking.

4. 4

   Dip each tortilla into the remaining enchilada sauce to coat both sides lightly.

5. 5

   Place a generous portion of the chicken mixture and a sprinkle of cheese in the center of each tortilla.

6. 6

   Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

7. 7

   Pour the remaining enchilada sauce over the top and sprinkle with the rest of the shredded cheese.

8. 8

   Bake for 20-25 minutes until the sauce is bubbly and the cheese is completely melted and slightly golden.