Ingredients

• 1 tbsp vegetable oil, plus more for the tortillas
• 1/3 cup minced onion
• 8 medium yellow or blue corn tortillas
• 2 cups pre-prepared green chile sauce
• 1 cup sliced or shredded cooked chicken
• 3/4 cup grated Monterey Jack or mild cheddar cheese, plus more for finishing

Instructions

1. In a cast-iron frying pan over medium heat, heat the tablespoon of oil until hot. Sauté the onion until softened, then transfer it to a bowl and wipe the pan clean with a paper towel.
2. Add a little oil to the pan and return it to medium heat. When the oil is hot, quickly heat all of the tortillas on both sides so they are soft and pliable, adding more oil as necessary to prevent them from sticking. Keep the tortillas covered on a plate until ready to use.
3. Preheat the oven to 350F. For each serving, dip one tortilla into the green chile sauce to lightly coat it. Place it in an oven-safe stoneware dish and spread with one quarter of the chicken, onions, and cheese. Add another tortilla on top and completely cover it with about 1/3 cup of the green chile sauce.
4. Using a new dish each time, make all four servings, then bake the enchiladas for about 10 minutes, or until the chile sauce begins to bubble. In the last few minutes of cooking, add a little grated cheese on top.