Chicken Enchiladas

Ingredients:

• 2 cups cooked chicken (shredded)
• 12 corn tortillas
• 2 cups enchilada sauce (red or green)
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• 1/2 onion, chopped
• 1 tablespoon vegetable oil (for frying tortillas)
• Sour cream and chopped cilantro for garnish (optional)

Instructions:

1. Prepare the tortillas: Heat the vegetable oil in a pan over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side, just enough to soften them. Drain on paper towels.
2. Prepare the enchiladas: Preheat the oven to 350°F (175°C). In a bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce.
3. Assemble: Dip each fried tortilla into the enchilada sauce and place it in a baking dish. Spoon some of the chicken mixture onto each tortilla, then sprinkle with a little onion and cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
4. Top and bake: Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle the remaining cheese on top. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with sour cream and chopped cilantro if desired. Serve with rice or beans!