2 Large Chicken Breasts
2 Tbsp Taco Seasoning
1 Tbsp Extra Virgin Olive Oil
6 Large Flour Tortillas
1 Cup Chopped White Onion
1 Tbsp Minced Garlic
1 Cup Sour Cream
2 1/2 Cups of Shredded Cheese (I use the Mexican Blend but Cheddar will work as well)
19 oz Can of Red Enchilada Sauce (I use mild)
1 Tbsp Chopped Parsley (or Cilantro)
Grease a 9 x 11 dish and coat the bottom with 1/2 cup of the enchilada sauce. Much like you would if you were to make a lasagna- it prevents everything from sticking.
Preheat your oven to 400 degrees. On a sheet pan place two large chicken breasts and season each with one tablespoon of taco seasoning. Bake for 30-35 minutes or until chicken is thoroughly cooked.
Once your chicken is done go ahead and knock your oven down to 375 degrees.
As soon as your chicken is cooked take two forks and start shredding your chicken and put in a large mixing bowl. Add in 1 and a 1/2 cups of cheese and mix within the chicken so the cheese starts to melt.
In a pan heat your olive oil on medium-high heat and add in your onions. Cook for 7-8 minutes until they are soften and begin to brown. Add in your garlic and cook for 30 seconds-1 minute until fragrant.
Add your cooked onions into the chicken mixture. Add sour cream and one cup of the enchilada sauce. Mix everything together.
This is the messy part. I put the remaining enchilada sauce on a big platter and lightly dip each tortilla in the sauce on both sides. Then take half a cup of the chicken filling and place it in a horizontal line about 3/4 down the tortilla. Then roll it up. If you don’t want to get this messy you can also just put a tablespoon or so of sauce inside a dry tortilla before putting the chicken mixture. In this size of pan you should be able to fit 6 large rolled tortillas perfectly.
Once all your enchiladas are rolled up pour the remaining sauce from your platter all over the mixture. Top with the remaining cup of shredded cheese.
Cover your dish with aluminum foil and bake for 25 minutes. Once your cooking time is done take the foil off and cook for another 8-10 minutes until the cheese starts to bubble and brown slightly.
Top with your chopped herbs! Cilantro is the more appropriate herb to use, but I am not a huge fan so I use parsley. Just a personal preference!