Step 1

Preheat oven to 350°F.

Step 2

Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes.

Step 3

Add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes.

Step 4

Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.

Step 5

Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9x13 baking pan.

Step 6

Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.

Step 7

Sprinkle 1/4 cup shredded cheese across the centre, and add 2 tablespoons of the chicken mixture on top.

Step 8

Carefully roll up each tortilla wrap with chicken filling and arrange them in the baking pan with the seam side down.

Step 9

Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.

Step 10

Bake at 350°F for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.

Step 11

Serve warm with cilantro and sour cream, if desired.