Cheesy Chicken Enchiladas

1Preheat the oven to 375°F (190°C).

2In a skillet, heat olive oil (1 tablespoon) over medium heat. Add the diced onions and cook until softened, about 5 minutes.

3Add the minced garlic (2 cloves), ground cumin (1 teaspoon), chili powder (1 teaspoon), paprika (½ teaspoon), and dried oregano (½ teaspoon) to the skillet. Stir and cook for an additional 1-2 minutes until fragrant.

4Push the onion (1 small) mixture to one side of the skillet and add the chicken breasts. Cook for 5-7 minutes per side until cooked through. Remove from heat and shred the chicken using two forks.

5In a bowl, combine the shredded chicken, diced green chilies, sour cream (½ cup), and 1 cup of shredded cheddar cheese (2 cups). Mix well to combine the filling for the enchiladas.

6Pour a small amount of enchilada sauce into the bottom of a baking dish.

7Assemble the enchiladas by spooning the chicken mixture onto each tortilla, rolling them up, and placing them seam side down in the baking dish.

8Pour the remaining enchilada sauce over the assembled enchiladas. Sprinkle the remaining cheddar cheese on top.

9Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

10Garnish with chopped fresh cilantro before serving.