Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and pour a small amount of enchilada sauce to cover the bottom.

Step 2

Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

Step 3

Stir in the shredded chicken, seasoning it with cumin, chili powder, salt, and pepper. Cook for a few minutes, allowing the chicken to absorb the flavors.

Step 4

Spoon a portion of the chicken mixture onto each flour tortilla, top with shredded Monterey Jack cheese, and roll them up. Place the tortillas seam-side down in the prepared baking dish.

Step 5

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.

Step 6

Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbling. Remove the foil and bake for an additional 5-10 minutes to achieve a golden brown top.

Step 7

Garnish with chopped cilantro and serve with a dollop of sour cream.

Step 8

Enjoy your flavorful chicken enchiladas!