Ingredients:

  • 8 corn tortillas
  • 2 cups cooked shredded chicken (or black beans for a vegetarian option)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 can (15 oz) enchilada sauce
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Olive oil for sautéing
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (optional)
  • Avocado slices (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. In a large bowl, combine the sautéed onions and garlic with the shredded chicken and half of the shredded cheese. Mix well to incorporate all ingredients.
  4. To make rolling easier, warm the corn tortillas in a dry skillet or microwave for about 10 seconds each until pliable.
  5. Spread about half of the enchilada sauce on the bottom of a baking dish to prevent sticking.
  6. Place approximately two tablespoons of the filling mixture into each tortilla and roll them up tightly but gently.