Chicken Enchiladas

Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.

Add shredded chicken, cumin, chili powder, salt, and black pepper to the skillet. Cook for a few minutes until the chicken is heated through and evenly coated with spices.

In a separate saucepan, combine tomato sauce, chicken broth, cayenne pepper (optional), and salt. Bring to a simmer and cook for a few minutes to let the flavors meld.

Spread a small amount of the tomato sauce mixture on the bottom of a baking dish.

Take a tortilla, spoon some of the chicken mixture along the center, and sprinkle with shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining tomato sauce mixture over the rolled tortillas, ensuring they are well coated. Sprinkle the top with more shredded cheese.

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let the enchiladas cool slightly before serving. Serve hot and garnish with chopped cilantro, diced tomatoes, and sliced jalapeños if desired.