Chicken Enchiladas

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
3. Add chicken breast to the skillet, season with cumin, salt, and black pepper. Cook until chicken is fully cooked and no longer pink.
4. Remove chicken from the skillet and shred it using two forks.
5. In a large bowl, combine shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, and half of the enchilada sauce. Mix well.
6. Warm the corn tortillas in a microwave or on a skillet to make them pliable.
7. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
9. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with chopped cilantro before serving.

Prep

• Thaw chicken breast if frozen.