Step 1

Preheat oven to 350ºF.

Step 2

In a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. Stir often.

Step 3

Combine chicken and onions in the frying pan. Stir until combined.

Step 4

Pour 1/2 cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.

Step 5

Step Add sour cream and parsley. stir until combined.

Step 6

Once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-1/2 cups. Sometimes more. It just depends on how cheesy you want it. I like the mixture to be creamy and cheesy.Once the cheese is melted and combined with the chicken sour cream mixture.

Step 7

Pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)

Step 8

Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.

Step 9

Roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.

Step 10

Pour enchilada sauce over the completed enchiladas and spread evenly over the top.

Step 11

Top with shredded cheese and garnish with chopped parsley. covered with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking.

Step 12

Bake until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted.

Step 13

Enjoy!

Step 14

Check out this step by step video on how to make them!