Cheesy Enchiladas

Preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish to prevent sticking.

Heat a little olive oil in a pan over medium heat.

Lightly warm each tortilla for 10–15 seconds per side to make them more flexible and prevent breaking when rolling.

In a bowl, mix the shredded chicken (or beef/beans), diced onions, cumin, garlic powder, and ½ cup of cheese.

Add a few tablespoons of enchilada sauce to the mixture to keep it juicy.

Spread a thin layer of enchilada sauce on the bottom of the baking dish.

Take a tortilla, add 2–3 tablespoons of the filling, roll it up tightly, and place it seam-side down in the dish.

Repeat until all tortillas are filled and arranged snugly in the dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the rest of the shredded cheese on top.

Cover with foil and bake for 20 minutes.

Remove the foil and bake for another 10 minutes, until the cheese is melted and slightly golden.

Let the enchiladas rest for 5 minutes before serving.

Garnish with fresh cilantro, sour cream, sliced avocado, or jalapeños for extra flavor.