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Mom’s Chicken Enchiladas

Mom’s Chicken Enchiladas Recipe

  • 1 small onion, chopped (about a cup)
  • Vegetable oil - grapeseed or olive
  • 2 small cloves garlic, minced
  • 1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
  • 2 Tbsp red chili powder
  • 1 teaspoon sugar
  • 1/2 cup to a cup of water
  • 12 corn tortillas
  • Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
  • 2-3 cups of cooked chicken, shredded or chopped
  • Salt
  • 2 cups grated cheese (about 1/3 lb)
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