📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked enchiladas!
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 2 minced cloves of garlic. Sauté for about 5 minutes, until softened. Don't burn the garlic! That would be a tragedy.
3. Add 1 pound of cooked chicken, shredded or diced. Cook for another 2-3 minutes, just to heat it through. If your chicken is already seasoned, skip the next step!
4. In a small bowl, whisk together 1/2 cup of your favorite salsa (I love a good mango salsa!), 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, and 1/2 teaspoon of chili powder. Taste test to check the sweetness and tartness. You might want to adjust the vinegar or sugar depending on the sweetness of your salsa.
5. Pour the sweet and sour sauce over the chicken in the skillet. Stir to combine. Let it simmer gently for 5 minutes, letting the flavors meld.
6. Lightly grease your 9x13 inch baking dish. This prevents sticking and makes clean up easier.
7. Take 12 flour tortillas and warm them slightly. You can do this in the microwave, oven, or even a dry skillet. Make sure they're pliable enough to roll.
8. Lay one tortilla in the baking dish. Fill it with about 1/4 cup of the chicken mixture. Don't overfill; you need to be able to roll it tightly.
9. Roll up the tortilla and place it seam-down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
10. In a small bowl, mix 1/2 cup of sour cream and 1/4 cup of shredded cheese. Spread evenly over the enchiladas. Sprinkle some more cheese on top.
11. Bake for 20-25 minutes, or until the enchiladas are bubbly and the cheese is golden brown. Watch carefully so they don't burn!
12. Let it sit for 5-10 minutes before serving. This lets the filling settle and prevents a messy explosion when you cut them!