Classic Shredded Chicken Enchiladas

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

   Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5-10 seconds per side to make them pliable.

4. 4

   Dip a softened 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 the tortilla, then roll it tightly.

6. 6

   Place the rolled tortilla seam-side down in the prepared baking dish and repeat for all tortillas.

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 cheese is bubbly and slightly browned, then garnish with cilantro and onion before serving.