Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 chopped onion and sauté until translucent, about 5 minutes.
3. Add 2 cloves of minced garlic and cook for an additional minute until fragrant.
4. Stir in 2 cups of shredded cooked chicken, 1 cup of red enchilada sauce, and 1 teaspoon of ground cumin. Mix well and let it simmer for about 5 minutes.
5. Remove the skillet from heat and stir in 1 cup of shredded cheese (cheddar or Oaxaca cheese) until melted.
6. In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Quickly fry 8 corn tortillas, one at a time, for about 10 seconds on each side to soften them. Drain on paper towels.
7. To assemble the enchiladas, take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place seam-side down in a greased 9x13 inch baking dish.
8. Repeat the process until all tortillas are filled and placed in the baking dish.
9. Pour the remaining 1 cup of enchilada sauce over the top of the rolled enchiladas and sprinkle with 1 cup of shredded cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
11. Let the enchiladas cool for a few minutes before serving. Garnish with 1 each of chopped cilantro and sour cream.