Savory enchiladas stuffed with chicken and topped with a rich, spicy tomato sauce and melted cheese, perfect for a comforting dinner.
Preheat oven to 375°F (190°C).
Heat oil in a skillet over medium-high heat. Add garlic and onion, sauté until soft.
Add cooked, shredded chicken, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Pour in 1 cup of enchilada sauce, stir to combine, then remove from heat.
Fill each tortilla with the chicken mixture and a handful of cheese, roll up and place seam side down in a baking dish.
Top with remaining enchilada sauce and sprinkle with remaining cheese.
Bake in the oven for 20 minutes or until the cheese is bubbly and slightly browned.
Serve hot, garnished with chopped cilantro and a side of sour cream.
