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For Garnish:
– 1/2 cup salsa
– Fresh cilantro (optional)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine, cooking for an additional 2-3 minutes. Remove from heat.
4. Lay out the tortillas and spoon the chicken mixture evenly onto each. Sprinkle some of the cheddar and Monterey Jack cheese over the chicken, reserving some cheese for topping.
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