Ingredients
The following ingredients have 4 Servings
- 8 Corn and flour tortillas
- 1 large onion (diced)
- 1 tablespoon canola oil
- 2 cups cooked chicken (shredded)
- 40 ounces enchilada sauce (2 (20 ounce) cans)
- 16 ounces cheddar cheese (shredded)
- 2 green onions (sliced)
Instruction
- Grill tortillas until lightly charred on one side; set aside.
- In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
- Add onion and sauté until translucent and lightly browned, about 5 minutes.
- Remove onion from skillet; set aside.
- Add enchilada sauce to skillet and warm over medium low heat.
- Place a thin layer of sauce in the bottom of a 13x9 casserole dish.
- Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
- Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
- Roll up the enchilada and place it, seam side down, in the casserole dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
- If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
- When ready to eat, bake at 350 for 30 minutes.
- Top with sliced green onions.