INGREDIENTS
2 tablespoons vegetable oil
1 small yellow onion, peeled and diced
2 chicken breasts (1 lb.), boneless and skinless, diced into ½-inch cubes
2 medium jalapeño peppers, finely chopped
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1 cup red enchilada sauce (homemade or store-bought), divided
8 medium flour tortillas
2 + ½ cups cheese (Mexican blend, cheddar, mozzarella or Monterey Jack cheese), shredded
fresh cilantro, finely chopped (for serving)
sour cream (for serving)
INSTRUCTIONS
Preheat oven to 350°F.
Prepare the Chicken:
Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes.
Add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes.
Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.
Assemble the Enchiladas:
Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9×13 baking pan.
Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.
Sprinkle ¼ cup shredded cheese across the centre, and add 2 tablespoons of the chicken mixture on top.
Carefully roll up each tortilla wrap with chicken filling and arrange them in the baking pan with the seam side down.
Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.
Bake the Enchiladas:
Bake at 350°F for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
Serve warm with cilantro and sour cream, if desired.