Ingredients:

  • 2 cups cooked, shredded chicken (about 300g)
  • 1 cup grated cheese (cheddar or Monterey Jack, about 100g)
  • 1 cup enchilada sauce (about 240ml)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • 1 cup additional grated cheese for topping (about 100g)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, 1 cup cheese, enchilada sauce, cumin, garlic powder, salt, and pepper. Mix until fully incorporated.
  3. Warm tortillas in a dry skillet or microwave to soften. Place 1/4 cup of the chicken mixture in the center of each tortilla and roll up tightly. Arrange filled tortillas seam-side down in the baking dish.
  4. Pour remaining enchilada sauce evenly over the top. Sprinkle with additional cheese.
  5. Bake in the preheated oven for 25-30 minutes, or until cheese is bubbly and golden.
  6. Garnish with chopped cilantro if desired. Serve hot.