Heat corn tortillas in oil in a hot pan one at a time. Overlap 2 tortillas, add cooked chicken and grilled onions and graded cheese, roll. Repeat. Put in a baking dish. Cover with enchilada sauce. Sprinkle with cheese. Bake at about 400 until top is browned.
Posted inEthnic Ethnic_Latin American Main Dishes Meats
Red Chicken Enchiladas
