- 1 tablespoon oil
- 1/2 cup chopped onions
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 pound cooked chicken, shredded
- 1 (6- to 8-ounce) package grated Mexican cheese, divided
- 1/4 cup chopped fresh cilantro, divided
- 1 (16-ounce) can enchilada sauce, divided
- 8 corn tortillas
Preheat oven to 350° F.
Heat oil in a sauté pan over medium heat. Cook onions until soft, about 5 minutes. Stir in garlic, cumin and coriander. Remove from heat and allow to cool slightly.
In a large bowl, combine onion mixture, shredded chicken, half the cheese and half the cilantro.
Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.
To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup chicken mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the chicken mixture is used. Top with remaining enchilada sauce and sprinkle with cheese.
Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.
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