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Chicken Enchiladas with Caramelized Onions – Comforting, Savory, and Satisfying

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or neutral cooking oil
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon sugar (optional, helps speed caramelization)
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 1 1/2 cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
  • 10–12 corn tortillas (6-inch), or 8–10 flour tortillas
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1/2 cup sour cream or Greek yogurt (optional, for serving)
  • Lime wedges, for serving
  • 2 tablespoons oil or butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 cups low-sodium chicken broth
  • 8-ounce can tomato sauce (or crushed tomatoes)
  • Salt and black pepper, to taste

Method
 

  1. Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and 1/2 teaspoon salt. Cook, stirring every few minutes, until soft and golden, 25–35 minutes. If they start to scorch, reduce the heat and add a splash of water. Stir in 1 teaspoon sugar if using. When deeply caramelized, set aside.
  2. Make the sauce: In a saucepan, warm 2 tablespoons oil or butter over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, cumin, smoked paprika, garlic powder, and oregano; cook 30 seconds until fragrant. Gradually whisk in chicken broth, then tomato sauce. Simmer 5–8 minutes until slightly thickened. Season with salt and pepper. The sauce should be pourable, not pasty.
  3. Prep the filling: In a bowl, combine shredded chicken, half of the caramelized onions, 1/2 cup of the sauce, 1/2 cup cheese, and cilantro. Taste and season with salt and pepper. The mixture should be moist but not watery.
  4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly toast them on a dry skillet over medium heat until pliable.
  5. Assemble: Heat oven to 375°F (190°C). Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Working one at a time, fill each tortilla with about 1/4 cup chicken mixture, roll snugly, and place seam-side down in the dish.
  6. Sauce and cheese: Pour the remaining sauce evenly over the tortillas. Top with the remaining caramelized onions and sprinkle with the remaining cheese.
  7. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the edges are bubbling. If desired, broil 1–2 minutes to brown the top lightly.
  8. Finish and serve: Let rest 5 minutes. Garnish with extra cilantro. Serve with lime wedges and a dollop of sour cream or Greek yogurt.