Ingredients:

  • 2 cups cooked, shredded chicken (preferably rotisserie)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can enchilada sauce (10 oz)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 corn or flour tortillas (8-inch)
  • 1 cup additional shredded cheese for topping
  • ½ cup enchilada sauce, for drizzling before baking
  • Fresh cilantro, for garnish (optional)
  • Cooking spray or oil for greasing the baking dish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, both cheeses, ½ cup enchilada sauce, cumin, garlic powder, salt, and pepper.
  3. Warm tortillas slightly to make them pliable.
  4. Place about ¼ cup of the filling mixture in each tortilla; roll them tightly and place seam-side down in the greased baking dish.
  5. Pour remaining enchilada sauce over the rolled tortillas.
  6. Sprinkle with remaining shredded cheese.
  7. Cover with aluminum foil and bake for 20 minutes.
  8. Remove foil and bake for an additional 5-10 minutes or until cheese is bubbly and golden.
  9. Remove from oven and garnish with fresh cilantro, if desired.
  10. Allow to cool slightly before serving.