2 chicken breasts
Enchilada sauce (2, 19oz. cans or homemade)
Shredded mexican cheese
Sweet onion, diced
Preheat oven to 350 F.
In a large baking dish, pour a little enchilada sauce on the bottom, just enough to coat the pan. Set aside.
Prep your chicken (grill, bake, boil etc.) and shred. Set aside.
In a skillet on medium high heat, warm some EVOO and sautée your onion. Add the shredded chicken, S&P, and a dash or two of cumin. Stir and set aside.
Before you assemble the enchiladas, you need to warm your tortillas. I prefer to dip them in hot oil in a pan for 3-4 seconds on each side but you can also microwave them for a minute. (Here’s why)
Scoop a bit of the chicken mixture into each tortilla, roll, and place seam side down into your pan.
Pour sauce over each enchilada and top with shredded cheese.
Bake 20 minutes, then add the chopped scallions. Continue baking 5-10 minutes or until cheese has melted and sauce is bubbly.
Serve with sour cream.