Chicken Enchiladas

Preheat a skillet over medium heat with olive oil. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic, chili powder, ground cumin, salt, and pepper, and cook for another 1 minute until fragrant. Add the chicken breast, cook until fully done, then shred it with a fork or cut into small pieces. Mix with the seasoned onion base.

Preheat your oven to 190°C (375°F). Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch (23x33 cm) baking dish. Dip each tortilla individually into the sauce (or warm them in the microwave for 15-20 seconds to make them more pliable). Place a portion of the chicken filling and a sprinkle of shredded cheese in the center of each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy. Remove from the oven, let rest for 5 minutes, then garnish with fresh cilantro (if using). Serve with sour cream or Greek yogurt, if desired.