chicken enchiladas

ingredients:

1 tbsp of olive oil

1/2 white onion

1 clove garlic, minced fine

1 tsp of cumin

1 tsp of oregeno

salt and pepper, to taste

1 - 4oz can of green chiles

1-1/2 cups of shredded chicken

1/4 cup of sour cream

2 cups of monterey jack cheese

1 cup of green chile enchiladas sauce (divided 1/3 cup and 2/3 cup)

8-10 corn tortillas

extra sour cream for serving, optional

cilantro for serving, optional

supplies:

skillet

mixing bowl

small rectangular baking dish (treated with non-stick spray)

directions:

preheat your oven to 375. heat olive oil over medium heat in a skillet. once hot, add the onions and garlic and cook until fragrant. add the cumin and oregano, and season to taste with salt and pepper. remove the skillet from the heat and stir in the green chiles. add the onion/green chile mixture to a bowl and mix with the shredded chicken, sour cream, 1 cup of monterey jack cheese, and 1/3 cup of enchilada sauce. set aside. heat the corn tortillas for 30 seconds in the microwave, wrapped in a slightly damp paper towel (this helps them not tear too much with handling and baking). once warm, fill each tortilla with some of the filling, roll up, and place seam side down in a non-stick sprayed baking dish. repeat until all the tortillas are filled - you should get 8-10 enchiladas. pour the as much of the remaining enchilada sauce on top (you may not need the full 2/3 cup; it will depend how wet you want your enchiladas), and top with remaining 1 cup of monterey jack cheese. bake uncovered for 20-25 minutes or until the cheese is bubbly. serve warm with sour cream and cilantro, if desired.