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Preheat oven to 350F. Warm the oil in a large skillet over medium high heat. Add the onion and stir over heat for about 5 minutes or until translucent.
Add the garlic in and cook while mixing for a minute or until fragrant. Season with salt and pepper to taste then add the shredded chicken along with 1/3 cup of enchilada sauce. Mix over heat for 2-3 minutes then set aside.
Spoon a few tablespoons of enchilada sauce over a tortilla then add a generous amount (1/8 the total) of the chicken mixture and top with cheese. Roll and place in your casserole dish. Repeat for the remaining tortillas.
Spoon the enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for about 20 minutes at 350F or until the cheese is melted.
Top with optional cilantro as well as whichever garnishes you enjoy.