CHEESY CHICKEN ENCHILADAS

2 cups cooked, shredded chicken1 cup shredded cheese (cheddar, Monterey Jack, or mix)1/2 cup sour cream1/2 cup diced onion (optional)1 tsp garlic powderSalt and pepper to tasteFor Assembly:8–10 tortillas (flour or corn)1 ½ cups enchilada sauce (green or red)2 cups shredded cheese (for topping)Chopped fresh cilantro for garnishINSTRUCTIONS1. PREHEAT OVENPreheat to 375°F (190°C).2. MAKE THE FILLINGIn a bowl, combine:chicken, 1 cup cheese, sour cream, onion, garlic powder, salt, and pepper.3. FILL & ROLL TORTILLASSpoon 2–3 tablespoons of filling into each tortilla.Roll tightly and place seam-side down in a greased baking dish.4. ADD SAUCE & CHEESEPour enchilada sauce evenly over the rolled tortillas.Sprinkle with the remaining cheese.5. BAKECover with foil and bake 20 minutes.Remove foil and bake 10 more minutes, until cheese is bubbly and golden.6. GARNISH & SERVETop with chopped cilantro.Serve with sour cream, salsa, or guacamole.Would you like a printable version or want this formatted as a PDF?