Chicken Enchiladas

Instructions

1. Prepare the Filling
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, green chilies, cumin, and chili powder. Add 1/4 cup of enchilada sauce and stir to combine. Cook for 5 minutes until flavors are well blended. Remove from heat and set aside.
2. Prepare the Tortillas
   Preheat oven to 375°F (190°C). Pour 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly. Heat the remaining tablespoon of oil in a small skillet. Quickly dip each tortilla in the hot oil for about 3-5 seconds per side to soften. Transfer to a paper towel-lined plate to drain excess oil.
3. Assemble the Enchiladas
   Place a softened tortilla on a flat surface. Add about 3 tablespoons of the chicken mixture down the center. Sprinkle with a tablespoon of cheese and a few pieces of cilantro. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
4. Add Sauce and Cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover all exposed areas. Sprinkle the remaining cheese over the top to create an even layer.
5. Bake the Enchiladas
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes, until the cheese is bubbly and beginning to brown in spots.
6. Serve and Garnish
   Remove from the oven and let stand for 5 minutes before serving. Garnish with additional chopped cilantro and serve with a dollop of sour cream on top of each serving.