Chicken Enchiladas

🔥 Prep

• Shred the 500 g cooked chicken breast into bite-sized pieces.
• Dice the 1 onion finely.
• Mince the 2 garlic cloves.
• Measure out 2 cup enchilada sauce, setting aside ½ cup for topping.
• Measure out 2 cup shredded Monterey Jack cheese.
• Have the 8 tortillas ready; warm them briefly if desired.

🔥 Cook

• 1. Preheat the oven to 375°F.
• 2. Heat a large skillet over medium heat.
• 3. Add the diced onion and minced garlic; sauté for 3‑4 minutes until translucent and fragrant.
• 4. Add the shredded chicken to the skillet; stir and cook for 2 minutes to heat through.
• 5. Pour in 1½ cup of the enchilada sauce, stir to coat, and simmer for 2 minutes.
• 6. Remove the skillet from heat. Spoon the chicken mixture onto each tortilla, roll tightly, and place seam‑side down in a greased 9×13‑inch baking dish.
• 7. Pour the remaining ½ cup enchilada sauce evenly over the rolled enchiladas.
• 8. Sprinkle the 2 cup shredded Monterey Jack cheese over the top.
• 9. Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and the tortilla edges are slightly golden.
• 10. Remove from oven and let rest for 5 minutes before serving.

🔥 Serve

• Garnish with fresh chopped cilantro and a lime wedge.
• Serve alongside Mexican rice, refried beans, or a crisp green salad.
• Offer sliced avocado or guacamole on the side for added richness.