Ingredients
Method
- Set a pan on the stove on high heat
- Add some olive oil
- Saute half diced onion until translucent
- Add green enchilada sauce and bring to a boil for about 5 minutes
- Remove sauce from heat and set on the side
- On a frying pan add some olive oil
- Fry each tortilla for about 30 seconds on each side
- Place tortillas on a plate with a paper towel to remove excess oil
- Grab one tortilla at a time, add some chicken, roll it up, and set on a plate
- Pour green sauce over the enchiladas while still hot
- Garnish with onion, queso fresco, jalapeno pepper, and cilantro
- Serve immediately.
Nutrition
Notes
Pro Tips:
Shred your chicken finely so it distributes evenly in the enchiladas and doesn't create lumpy rolls. Warm your tortillas before fillinâhtey won't tear. Don't skimp on sauce; a generous layer underneath and on top keeps everything moist during baking. Storage & Meal Prep:
Assemble enchiladas up to 24 hours ahead, cover with foil, and refrigerate. Bake from cold, adding about 10 minutes to the cooking time. Leftovers keep refrigerated for up to 4 days and reheat beautifully in a 350°F oven covered with foil.
Shred your chicken finely so it distributes evenly in the enchiladas and doesn't create lumpy rolls. Warm your tortillas before fillinâhtey won't tear. Don't skimp on sauce; a generous layer underneath and on top keeps everything moist during baking. Storage & Meal Prep:
Assemble enchiladas up to 24 hours ahead, cover with foil, and refrigerate. Bake from cold, adding about 10 minutes to the cooking time. Leftovers keep refrigerated for up to 4 days and reheat beautifully in a 350°F oven covered with foil.
