Preparation Steps

• Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
• In a large bowl, combine the shredded chicken, half of the enchilada sauce, chopped onion, and cilantro (if using). Mix well.
• Warm the tortillas slightly to make them pliable. You can do this in a dry skillet or in the microwave.
• Spoon about 0.25 cup of the chicken mixture into the center of each tortilla. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas. Top with the shredded cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
• Let stand for a few minutes before serving. Garnish with extra cilantro and a dollop of sour cream or guacamole, if desired.