Creating mouthwatering Chicken Enchiladas is straightforward when you follow these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing them until softened (about 5 minutes). Add the minced garlic, chili powder, cumin, salt, and pepper; cook for another minute until fragrant.
3. Combine Chicken and Sauce: In a mixing bowl, combine the shredded chicken and half of the enchilada sauce with the sautéed vegetables, mixing thoroughly.
4. Warm Tortillas: In a dry skillet or microwave, warm the tortillas for easier rolling. This will prevent them from tearing.
5. Fill Tortillas: Spoon a generous amount of the chicken mixture (approximately ¼ cup) onto each tortilla. Roll them tightly and place seam-side down in a greased baking dish.
6. Top with Sauce and Cheese: Once all tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
8. Garnish: Once cooked, let the enchiladas sit for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.

By following these steps, you’ll soon have a plateful of Chicken Enchiladas that impress everyone.