Ingredients
12 corn tortillas
2 cups cooked and shredded chicken
2 cups red enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/4 cup vegetable oil
1 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onions (optional)
1/2 cup sliced black olives (optional)
Directions
1. **Preheat Oven**: Preheat your oven to 375°F (190°C).
2. **Prepare Chicken Filling**: In a skillet over medium heat, add 1 tbsp of olive oil. Add the shredded chicken, ground cumin, garlic powder, salt, and black pepper. Stir well to combine, then add the chopped onion. Cook until the onion becomes soft and translucent, about 5-7 minutes. Remove from heat and set aside.
3. **Heat Tortillas**: In another skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side, then drain on paper towels to remove excess oil. This step helps to soften the tortillas and prevent them from tearing when you roll them.
4. **Assemble Enchiladas**: Dip each tortilla into the red enchilada sauce, coating both sides. Place about 2-3 tablespoons of the chicken mixture in the center of each tortilla, then roll it up and place it seam-side down in a baking dish.
5. **Add Sauce and Cheese**: Pour the remaining enchilada sauce over the rolled tortillas in the baking dish, making sure they are all well-coated. Sprinkle the shredded cheese evenly over the top.
6. **Bake**: Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
7. **Garnish and Serve**: Remove the enchiladas from the oven. Garnish with chopped fresh cilantro, optional green onions, and sliced black olives. Serve with a dollop of sour cream on each enchilada.