Easy Chicken Enchiladas
1/2 to 1 medium white or yellow onion, sliced
4 small cans of red enchilada sauce, Mild and Medium (hot if desired)
1/4 tsp (for boiling) each of cumin, poultry seasoning, salt, black pepper, chili powder, garlic powder, paprika, oregano or Italian seasoning
1/4 tsp (for sauteing chicken) of each of the following: cumin, salt, black pepper, chili powder, garlic powder, paprika, poultry seasoning, oregano or Italian seasoning
1 lb of skinless chicken breast or skinless boneless chicken thighs
1 lb block cheese, colby or montery jack or cheddar (shred/grate it yourself)
8-10 flour tortillas, taco size (can use burrito/large, but they will create very big enchiladas)
Toppings, optional: Sour cream, chopped green onions, diced tomatoes, cilantro
Boil the chicken with the boiling spices in enough water to cover the chicken. When cooked through, let cool for 15 minutes. Shred the chicken with forks or your fingers.
Preheat the over to 375 degrees. Spray a 9×13 baking dish with cooking spray.
While chicken cools, saute the onion in a pan until caramelized (use a little white or brown sugar or even a little salt to help “sweat” out the moisture of the onion). Remove from heat.
Saute the chicken with the saute seasonings in a pan with a little bit of oil or a little bit of the chicken broth from the boiling pot
Remove from the stove. In a big bowl, mix the chicken and onion together.
Put some of the enchilada sauce into bottom of the pan to coat.
Soften the tortillas in the microwave for 10 seconds (one at a time as you are making the enchiladas) to warm or place on an open flame from the stove to char for a few seconds
Place some of the chicken mixture in center. Pour a little sauce to moisten. Add in some of the shredded cheese. Roll up the enchilada and place seam down into the pan.
Continue for each tortilla. Place remaining cheese and sauce on top and bake in oven for 20-30 minutes, until cheese is melted and sauce is bubbly. Garnish with toppings as desired