Rolled Enchiladas Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Soften tortillas

Pour the vegetable oil into a small skillet and heat over medium. Briefly fry each tortilla (about 10–15 seconds per side) just until pliable — do not brown. Drain on paper towels. Alternatively, wrap tortillas in a damp towel and microwave 30–45 seconds until soft.

Season filling

In a bowl, combine the cooked shredded chicken (or chosen protein), 1 cup of shredded cheese, salt, and black pepper. Mix until evenly combined. If onions were requested, fold in the diced onions now (reserve a small amount for topping if desired).

Assemble enchiladas

Working with one tortilla at a time, place about 2–3 tablespoons of the filling in the center, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling. You should end up with 12 rolled enchiladas snugly arranged in the dish.

If using a store-bought sauce, pour it into a medium saucepan over medium-low heat. Stir in the broth, cumin, garlic powder, and onion powder. Simmer gently for 4–6 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust salt if needed. If using homemade chile sauce, follow the same seasoning and thinning as necessary.

Pour about 1 cup of the warmed sauce into the bottom of the prepared baking dish before placing enchiladas (this prevents sticking). Spoon the remaining sauce evenly over the rolled enchiladas so they are well covered.

Sprinkle the remaining 2 cups of shredded cheese evenly over the top of the sauced enchiladas.

Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 8–10 minutes, or until cheese is bubbly and edges are slightly browned.

Remove from oven and let rest 3–5 minutes. Garnish with chopped cilantro, dollops of sour cream, and lime wedges. If onions were requested but not folded into the filling, sprinkle the reserved diced onions on top before serving.