1-First Step: Prep and mise en place Preheat the oven to 350°F. Dice the large onion and grate 3 cups of cheese. Lay out a clean plate to hold tortillas after browning, and have a 9 x 13 inch casserole dish ready. Open the 3 cans of enchilada sauce and measure out 2 cups to pour into the casserole dish for the base.

2-Second Step: Brown the tortillas * Heat a large skillet over medium heat. Add a small amount of the 1/4 cup vegetable oil if you like, or dry-toast the tortillas for less oil. * Brown tortillas one at a time for about 30 seconds per side until they show light color and are pliable. Set each browned tortilla on the plate. This step helps prevent tearing when you roll them and gives a nice texture to the final bake.

3-Third Step: Season and cook the chicken Sprinkle the 2 whole boneless, skinless chicken breasts with cumin and chili powder. In the same skillet used for the tortillas, heat the remaining oil over medium heat and cook the chicken breasts 4-5 minutes per side. The goal is to cook until juices run clear or the internal temperature reaches 165°F. Let cool, then shred finely with two forks or a stand mixer on low for a minute.

4-Fourth Step: Caramelize the onions and warm the sauce Using the skillet that has chicken juices, add the diced onion and cook 4-5 minutes until deep golden brown and caramelized. Caramelized onions add a sweet, savory depth you do not want to skip. Remove the onions and set aside. Warm the enchilada sauce in the skillet over low heat to loosen it and pick up any lingering flavors from the pan. If you saved chicken juices, pour them into the sauce for extra flavor.

5-Fifth Step: Assemble the enchiladas * Pour 2 cups of the warmed enchilada sauce into the bottom of the 9 x 13 inch casserole dish so tortillas won’t stick. * Working one at a time, dip each browned tortilla into the sauce so it is coated, place on a plate, and add a line of filling down the middle: a sprinkle of cheese, shredded chicken, and caramelized onions. Roll tightly and place seam-side down in the casserole dish. Repeat until all 16 tortillas are rolled. * Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese and a final sprinkle of chili powder for color and kick.

6-Final Step: Bake, rest, and serve Bake for 30 minutes at 350°F or until the dish is hot and bubbly. Let the enchiladas sit for 15-20 minutes before serving so they hold together when sliced. Serve two enchiladas per person topped with sour cream, diced tomato, and chopped cilantro.