Cheesy Chicken Enchiladas

INGREDIENTS:

2 cups cooked chicken (shredded)

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

1 cup sour cream

1/2 cup chopped onions

2 cups shredded mozzarella cheese

8 small flour tortillas

1 tablespoon olive oil

Salt and pepper to taste

2 tablespoons fresh cilantro (chopped)

INSTRUCTIONS:

Preheat the oven:

Preheat your oven to 375°F (190°C).

Prepare the chicken mixture:

In a bowl, mix the shredded chicken, sour cream, green chilies, chopped onions, and salt & pepper to taste.

Assemble the enchiladas:

Warm the tortillas in a pan for a few seconds to soften them.

Place a generous amount of the chicken mixture in the center of each tortilla, then roll it up and place it seam-side down in a baking dish.

Add the sauce and cheese:

Pour the enchilada sauce evenly over the rolled tortillas.

Top with shredded mozzarella cheese.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish and serve:

Garnish with fresh cilantro and serve warm.