Easy Low-Carb Chicken Enchiladas (Cheesy Weeknight Bake) - My Home Made Recipe

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 1 small jalapeno, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3 cups (390 g) cooked shredded chicken
• 1/3 cup (80 g) sour cream
• 1 1/2 cups (360 ml) red enchilada sauce, divided
• 1 cup (115 g) shredded cheddar cheese, divided
• 1 cup (115 g) shredded Monterey Jack cheese, divided
• 8 soft low-carb tortillas, 6-inch size
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• Sliced jalapeno or diced avocado, optional