Easy Green Chile Chicken Enchiladas
1 teaspoon ground cumin
1/2 teaspoon salt
ground pepper to taste
1 onion, diced
2 cloves garlic, minced or pressed
1 or 2 diced jalapeno peppers if desired
Sour Cream for topping
Add a little more oil to the pan if needed and add the onions, garlic and jalapenos (if using) and saute until tender. Add the enchilada sauce to the vegetables and heat through.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Makes about 12 enchiladas.