Chicken Enchiladas

Preheat oven to 350 and find a square baking dish.

Filling: Saute the diced onions in a good glug of olive oil or in bacon grease in a pan over medium heat. Once soft and beginning to brown, add shredded chicken and cumin. Add a few tablespoons of the salsa and stir to coat the chicken. Set aside.

Tortillas: In a large pan, heat up some vegetable oil, about a tablespoon and brush the pan to coat all sides over medium heat. Fry the corn tortillas about 30 seconds to a minute on each side to get rid of the raw taste. Set on a plate.

Assembly:

Spread a tablespoon or two of salsa on the bottom of a glass baking dish (or anything you normally bake in).

Grab a tortilla in the palm of your hand and fill with the chicken mixture and some shredded cheese. Roll up the tortilla into enchiladas and place in the pan, seam side down. Don’t make them too full so that they can’t fully close. Continue until you run our of tortillas or chicken mixture.

Top each enchilada with more salsa and cheese. Crack some black pepper on top for good measure.

Bake in an oven at 350 for 10-15 mins or enter the cheese is melted. Enjoy with a little sour cream or plain.