3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
1 medium onion, chopped
1 teaspoon olive oil
1 cup sour cream
1/2 cup chopped parsley
1 large can enchilada sauce (La Victoria is my favorite)
3 cups shredded cheese (i use mexican blend)
10-16 flour tortillas
preheat oven to 350ºF.
step two. in a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. stir often.
step two. combine chicken and onions in the frying pan. stir until combined.
step three. pour 1/2 cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.
step 4. add sour cream and parsley. stir until combined.
step 5. 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 i 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 6. 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 7. fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
step 8. 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 9. pour enchilada sauce over the completed enchiladas and spread evenly over the top.
step 10. 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. cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted. enjoy!