Ingredients
2tbspcanola oil,or vegetable oil
1small white onion,peeled and diced
2cupsshredded chicken
4ozdiced green chiles,(1 can)
3cupssharp cheddar cheese,shredded and divided
1cupsour cream
8large flour tortillas
2cupsred enchilada sauce
chopped cilantro,for garnish
chopped green onions,for garnish
Preparation
Preheat your oven to 350 degrees F.
In a skillet, heat up the oil on medium-high and cook the onions until just softened. Add in the chicken and cook until it is just a bit crispy.
In a large bowl mix the onions, chicken, green chiles, 1½ cups of cheddar cheese and 1 cup of sour cream together.
In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in a baking dish, 2 to 3 at a time.
Spoon on ½ cup of the filling into each tortilla and roll tightly leaving the seam side down.
When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.
Bake the enchiladas covered for 20 to 25 minutes, then uncovered for an additional 5 minutes.
Top with cilantro and green onions.
