Familia, Amigos Y Comida

Ingredients

• 3 cups cooked, shredded chicken
• 2 cups red enchilada sauce (homemade or store-bought)
• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Sour cream, for serving
• Sliced avocado, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the shredded chicken, cumin, oregano, salt, and pepper. Cook for 2-3 minutes to blend the flavors.
5. Remove from heat and stir in 1/4 cup of the enchilada sauce and the chopped cilantro.
6. Pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
7. Warm the tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them briefly in a dry skillet.
8. Fill each tortilla with about 1/4 cup of the chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
11. Let stand for 5 minutes before serving. Garnish with additional cilantro, sour cream, and sliced avocado.

Notes