Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a pan, heat the olive oil over medium heat. Add the shredded chicken, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
• Warm the tortillas in the microwave for about 20 seconds to make them pliable. Fill each tortilla with a portion of the chicken mixture and roll tightly.
• Spread 1 cup of the enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded Monterey Jack cheese on top.
• Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the sauce is bubbly.
• Garnish with chopped cilantro and serve with sour cream.