Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add 1 chopped onion and sauté until it becomes translucent, about 5 minutes.
4. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.
5. Add the shredded roasted chicken to the skillet and mix well with the onion and garlic.
6. Sprinkle in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of salt. Stir to combine and heat through for about 2-3 minutes.
7. Remove the skillet from heat and set aside.
8. In a 9x13 inch baking dish, spread 1/2 cup of enchilada sauce evenly across the bottom.
9. Warm the 8 corn tortillas in the microwave for about 30 seconds to make them pliable.
10. Take a tortilla and fill it with a generous portion of the chicken mixture, then roll it up tightly and place it seam-side down in the baking dish.
11. Repeat this process with the remaining tortillas and chicken filling.
12. Once all the enchiladas are in the baking dish, pour the remaining 1/2 cup of enchilada sauce over the top, ensuring all the enchiladas are covered.
13. Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese evenly over the top.
14. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
15. After 20 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
16. Once done, remove from the oven and let it cool for a few minutes.
17. Garnish with chopped cilantro and serve with a dollop of sour cream.