Chicken Enchiladas with Red Sauce

Start by preheating your oven to 375°F (190°C).
While it heats, lightly oil a 9×13-inch baking dish or spray it with nonstick spray. Spoon a few tablespoons of enchilada sauce into the bottom and spread it around — this prevents the enchiladas from sticking and helps them stay moist while baking.

Heat a tablespoon of oil in a skillet over medium heat. One at a time, place a tortilla in the pan and warm it for about 10–15 seconds per side. This softens the tortillas, making them more pliable and less likely to crack when rolling. Stack them on a plate and cover with a clean towel to keep warm.

Lay a warm tortilla flat on a clean surface or plate. Place a couple of tablespoons of shredded chicken in the center, followed by a sprinkle of diced onion and shredded cheese. Roll the tortilla tightly into a tube and place it seam-side down in the baking dish.
Repeat until all 8 enchiladas are rolled and lined up snugly.

Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top, making sure all tortillas are covered. Sprinkle the rest of the shredded cheese over the sauce, covering the enchiladas generously for a gooey, melty finish.

Place the baking dish in the oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden. After baking, let the dish sit for 5 minutes before serving — this helps everything set and makes it easier to serve.

Use a spatula to gently lift enchiladas onto plates. Garnish with a dollop of sour cream, fresh avocado slices, chopped cilantro, or a squeeze of lime juice. Pair with rice, beans, or a simple green salad.