Chicken Enchiladas

step 1.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.

step 2.

Mince garlic, finely chop onion, and chop cilantro if using. Then in a large skillet, heat vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Cook until softened, about 5 minutes.

step 3.

Add the shredded chicken, ground cumin, dried oregano, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat through and blend flavors.

step 4.

Spread enchilada sauce in the bottom of the prepared baking dish.

step 5.

Warm the tortillas in the microwave for 30 seconds to make them pliable. Fill each tortilla with about ¼ cup of the chicken mixture and 2 tablespoons of shredded cheese. Roll up tightly and place seam-side down in the baking dish.

step 6.

Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining cheese over the top.

step 7.

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

step 8.

Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

step 9.

To store leftovers, let the enchiladas cool completely, then cover the baking dish with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through.