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Serves: 9-10

Prep time: 45 min.

Last min. prep + cook time: 1 hour


Prep bin:

  • 2 medium onions
  • 1 qt. + 1 pint enchilada sauce (or about 48 ounces)
  • 1 tsp. chili powder + 1 tsp. ground cumin + 1/2 tsp. salt
  • 16 corn tortillas
  • salsa, for serving


  • 3 boneless chicken breasts

Pull out same day:

  • 1/4 cup cooking oil
  • 3 cups grated cheese of choice (cheddar-jack is our fave)
  • sour cream, for serving

Prep Directions:

  1. In a small bowl add the cumin, chili powder, and salt. Mix well.
  2. Place the chicken breasts on a plate and season both sides with the seasoning mixture.
  3. Heat 1/4 cup cooking oil in a skillet. Add chicken breasts and cook 4-5 minutes per side, or until done. Remove chicken to a fresh plate and let cool.
  4. While the chicken is cooking grate your cheese.
  5. Dice onion and add to the skillet. Cook for 4-5 minutes or until brown, but being careful not to burn them. Remove the onions to a plate and set aside.
  6. Reduce the heat to low and add the enchilada sauce to the skillet.
  7. Whisk and let heat up.
  8. Meanwhile, in a separate skillet (or just over your stove burner), use tongs to lightly brown each side of the 16 corn tortillas. Place them on a plate as you do each one.
  9. Use two forks to shred the chicken.
  10. Pour 2 cups of the sauce into a 9×13 dish.
  11. Quickly dip each tortilla into the sauce left in the skillet. Lay on a baking sheet to assemble.
  12. Add some chicken, grated cheese, and browned onion. Roll it tightly. Place it in the 9×13 pan, seam-side down. Repeat with the rest of the tortillas and fillings.
  13. Pour the rest of the sauce over the top. Sprinkle the remaining cheese over the top next.
  14. Cover and refrigerate until ready to bake.

1 hour before you plan to serve dinner:

  1. Preheat oven to 350 F.
  2. Remove the enchilada dish from the fridge and set aside.
  3. Uncover the dish and place in the preheated oven. Cook 40-45 minutes or until hot and bubbly.
  4. Make any sides you’d like. I like to heat up some corn with this meal.
  5. Remove from the oven and let sit for 10 minutes to firm before serving.
  6. Serve enchiladas with optional sour cream and salsa. Enjoy!

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