Chicken Enchiladas

INGREDIENTS   

• 1 cup peanut oil
  
• 1 white onion, peeled and diced
• 1 cooked rotisserie chicken, diced
  
• 1 (4-ounce) can diced green chiles
• 3 cups Mexican-blend shredded cheese
• 1 cup fresh cilantro, chopped
  
• 18 white corn tortillas
  
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

DIRECTIONS  

1. Preheat oven to 350°F.  Prepare your enchilada sauce.
2. In small sauté pan, heat oil over medium-high heat, quickly cook each tortilla. Remove pan from heat and set aside.
3. Mix chicken, onions, cilantro and chilies in a large bowl.
   
4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
5. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
6. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.

Recipe image: Kristine's Kitchen