Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent.
Add the shredded chicken to the skillet, season with salt and pepper, and stir in half of the enchilada sauce. Cook until heated through.
Lay out the tortillas and fill each with a portion of the chicken mixture, a sprinkle of cheese, and a bit of lettuce or cabbage.
Roll up each tortilla and place them seam-side down in a baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with diced tomatoes, fresh cilantro, and any additional lettuce or cabbage before serving.
Variations & Tips
For a spicier kick, add some diced jalapeños to the chicken mixture. You can also experiment with different cheeses, such as pepper jack for an extra layer of flavor. If you prefer a vegetarian option, substitute the chicken with sautéed mushrooms and bell peppers. For a creamier sauce, mix in a bit of sour cream with the enchilada sauce before pouring it over the tortillas.
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