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1
Preheat oven to 350 and find a square baking dish.
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2
Filling: Saute the diced onions in a good glug of olive oil or in bacon grease in a pan over medium heat.
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3
Once soft and beginning to brown, add shredded chicken and cumin.
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4
Add a few tablespoons of the salsa and stir to coat the chicken.
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5
Set aside.
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6
Tortillas: In a large pan, heat up some vegetable oil, about a tablespoon and brush the pan to coat all sides over medium heat.
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7
Fry the corn tortillas about 30 seconds to a minute on each side to get rid of the raw taste.
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8
Set on a plate.
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9
Assembly:
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10
Spread a tablespoon or two of salsa on the bottom of a glass baking dish (or anything you normally bake in).
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11
Grab a tortilla in the palm of your hand and fill with the chicken mixture and some shredded cheese.
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12
Roll up the tortilla into enchiladas and place in the pan, seam side down.
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13
Dont make them too full so that they cant fully close.
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14
Continue until you run our of tortillas or chicken mixture.
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15
Top each enchilada with more salsa and cheese.
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16
Crack some black pepper on top for good measure.
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17
Bake in an oven at 350 for 10-15 mins or enter the cheese is melted.
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18
Enjoy with a little sour cream or plain.
