Classic Shredded Chicken Enchiladas

Ingredients

• 3 cups Cooked chicken breast, shredded
• 20 ounces Red enchilada sauce
• 2 cups Shredded Monterey Jack cheese
• 8 units Corn tortillas
• 4 ounces Diced green chiles
• 0.5 cup Sour cream
• 2 tablespoons Vegetable oil
• 0.5 cup Diced white onion
• 0.25 cup Fresh cilantro, chopped(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 large bowl, mix the shredded chicken, diced green chiles, sour cream, onion, cumin, and half a cup of the cheese.

3. 3

   Pour about 1/2 cup of the enchilada sauce into the bottom of the baking dish and spread it evenly.

4. 4

   Lightly fry each corn tortilla in a skillet with a little oil for 10 seconds per side to make them pliable.

5. 5

   Dip a tortilla into the remaining enchilada sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.

6. 6

   Repeat for all tortillas until the dish is full, then pour the remaining sauce over the top.

7. 7

   Sprinkle the remaining cheese over the enchiladas and bake for 20-25 minutes until the cheese is bubbly.

8. 8

   Remove from oven and let sit for 5 minutes before garnishing with fresh cilantro and serving.