• 2 cups cooked and shredded chicken
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• 14 ounces enchilada sauce
• 1 cup shredded Monterey Jack or cheddar cheese
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste
• 8 small gluten free tortillas

Optional toppings:

• Sour cream
• Sliced green onions
• Diced tomatoes
• Sliced black olives
• Sliced jalapeños

1. First, preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant.
3. Add the shredded chicken to the skillet, along with the ground cumin, chili powder, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices and cook for another 2 to 3 minutes.
4. Pour about ½ cup of the enchilada sauce into the bottom of the greased baking dish, spreading it evenly.
5. Warm the tortillas briefly in the microwave or on a griddle to make them more pliable.
6. Take one tortilla and spoon a portion of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
7. Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.
8. Sprinkle the shredded cheese over the top of the enchiladas.
9. Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is melted and bubbly.
10. Remove the enchiladas from the oven and garnish with chopped cilantro and your desired toppings, such as sour cream, sliced green onions, diced tomatoes, sliced black olives, or sliced jalapeños.
11. Serve the gluten free chicken enchiladas warm and enjoy!