Classic Chicken Enchiladas

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a little vegetable oil or non-stick spray.

2.In a medium skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3.Add the shredded chicken to the skillet along with ground cumin, chili powder, and salt to taste. Stir to combine and warm through for about 3 minutes. Remove from heat.

4.Pour about 1 cup of the enchilada sauce into the bottom of the prepared baking dish and spread evenly to coat.

5.Warm the corn tortillas in a microwave wrapped in a damp paper towel for about 20-30 seconds to make them pliable.

6.To assemble each enchilada, dip a tortilla briefly into the remaining enchilada sauce to coat it lightly. Place it on a flat surface, spoon about 1/3 cup of the chicken mixture down the center, sprinkle with a little shredded cheddar and Monterey Jack cheese, then roll it up tightly.

7.Place the rolled enchilada seam side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly side by side.

8.Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining shredded cheese evenly over the sauce.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.

10.Remove from oven and let the enchiladas rest for 5 minutes before serving.

11.Garnish with chopped fresh cilantro and sliced black olives if desired. Serve warm with sour cream on the side.