Ingredients
- 2 cups cooked and shredded chicken
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 (8-inch) flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Sour cream for serving
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the chicken, half of the enchilada sauce, half of the cheddar
- Spoon the chicken mixture evenly onto each tortilla.
- Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the
remaining cheddar and Monterey Jack cheeses.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly browned.
- Garnish with chopped cilantro and serve with sour cream.