Authentic Chicken Enchiladas Recipe

Remove the cooked chicken from the pan. Add the diced onions, turning the heat to medium, and sauté until they're soft and translucent. You might need to add a little more oil to the pan.

While the onions cook, finely chop or shred the chicken. Once the onions are ready, return the chicken to the pan. Season the mixture with garlic, cumin, and chili powder. Finely chop the pickled jalapeño and add it along with the green chilis to the chicken mixture. Stir in the cheese until just combined.

Add each corn tortilla to the hot oil for about 20 seconds, flipping if the oil doesn't coat both sides. This brief fry softens the tortilla, making it pliable so it won't tear when you roll it. Repeat with all tortillas, then drain them on paper towels.

Prepare 2 cookie sheets by spraying them with cooking spray.

Roll up the filled tortilla. Continue filling the remaining tortillas in the same way, arranging them closely together on the prepared cookie sheets, but not touching. You should get two rows on each sheet.

If you're making a batch for later, you can freeze one pan at this point. Once the enchiladas are frozen solid, transfer them to a double-lined freezer bag. To cook from frozen, simply arrange them on a greased cookie sheet, let them thaw for about 1 hour on the counter, then bake as instructed.

Otherwise, bake the enchiladas in the oven at 400 degrees for about 20 minutes, until they are lightly browned.