The Best Chicken Enchiladas

Preheat OvenStart by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when your enchiladas are assembled.

Sauté OnionIn a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for about 4-5 minutes until softened. Stir in the cumin, chili powder, salt, and pepper. Add the shredded chicken to the skillet and toss everything together to coat the chicken evenly with the seasoning mixture. Set aside.

Warm TortillasLightly warm each tortilla in a dry skillet or microwave for about 20 seconds until pliable. This will help prevent them from cracking when rolled.

Assemble EnchiladasSpread 1/2 cup of the red enchilada sauce in the bottom of a baking dish to keep the enchiladas from sticking. Spoon some of the seasoned chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish.

Top with Sauce and CheesePour the remaining enchilada sauce over the rolled tortillas, making sure each enchilada is well-coated. Sprinkle the shredded cheese evenly over the top.

BakeBake the enchiladas for 20 minutes, or until the cheese is melted and bubbly.

Garnish and ServeGarnish the enchiladas with freshly chopped cilantro. Serve with sour cream, if desired, for a creamy contrast to the spicy enchilada flavors.