2 tablespoons olive oil

1 pound chicken breast, cooked and shredded

1 medium onion, chopped

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

8 corn tortillas

2 cups shredded cheddar cheese

1 cup sour cream (optional, for serving)

Fresh cilantro, chopped (optional, for garnish)

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 2-3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in shredded chicken, 1 cup of enchilada sauce, green chilies, chili powder, cumin, paprika, and salt. Cook for 5 minutes, stirring to combine.
Warm tortillas in the microwave or on a skillet for a few seconds to make them pliable.
Fill each tortilla with the chicken mixture, sprinkle with cheese, and roll tightly.
Place rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let cool for 5 minutes before serving. Garnish with cilantro and serve with sour cream if desired.

Warm tortillas before rolling to prevent cracking.

For a creamier filling, mix in cream cheese with the chicken.

Use rotisserie chicken for a faster prep time.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.