Preheat oven to 375°F,
Lightly grease a 9 X 13-inch baking dish.
Spread ½ cup of enchilada sauce evenly over the bottom of the dish.
Warm and Soften Tortillas. To prevent tortillas from cracking when rolled, warm
them briefly. Option A (traditional): Heat oil in a skillet over medium.
Fry each tortilla for about 10 seconds per side, just until soft and pliable.
Blot on paper towels. Option B (lighter): Wrap tortillas in damp paper towels
and microwave for 30-45 seconds until soft. Option C (oven method): Wrap tortillas in foil
and warm in the preheated oven for 5 minutes.
Prepare Filling: in a bowl combine shredded chicken, 1½ cups of cheese, diced
onion, and any optional fillings. Add ½ cup of enchilada sauce to the mixture
to moisten it. Stir well.
Assemble Enchiladas: Dip a softened tortilla into the sauce (or spoon sauce over it)
to lightly coat both sides. Place tortilla on a plate, and a generous spoonful
of filling down the center, and roll tightly. Place seam-side down in the baking dish.
Repeat with remaining tortillas, arrange them snugly in the dish.
Sauce & Cheese Topping: Pour remaining enchilada sauce evenly over the rolled enchiladas,
making sure to cover the edges so they don't dry out. Sprinkle the remaining ½
cup of cheese on the top.
Bake: Cover the dish with foil (prevents excessive browning and keeps them moist). Bake for
20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is fully
melted and sauce is bubbling around edges.
Rest & Garnish: Let enchiladas cool for 5-10 minutes before serving
(they'll hold together better). Garnish with cilantro, diced onion, avocado, sour cream,
ect.
