If time is of the essence, use 4 cups store-bought red enchilada sauce instead of freshly cooked sauce. For a spicier take, prepare Mexican Adobo II (with the greater amount of liquid), or a double batch of New Mexico–Style Chile Sauce I, and substitute for the sauce below. For the chicken, feel free to use shredded store-bought rotisserie chicken or leftover chicken; if starting from scratch, prepare Poached Chicken, then shred.

Heat in a large skillet over medium-high heat:

Add and cook, stirring frequently, until the onions are translucent and just beginning to brown around the edges, about 7 minutes:

Add and cook for 1 minute, stirring constantly:

Add, bring to a simmer, and cook for 5 minutes, stirring frequently:

Transfer the mixture to a blender or food processor and puree until very smooth. Taste and add more salt if needed. Transfer ½ cup of the enchilada sauce to a medium bowl and add:

Set aside. Preheat the oven to 400°F. Spread a thin layer of enchilada sauce over the bottom of a 13 × 9-inch baking dish. Have ready:

Return the rest of the enchilada sauce to the large skillet and keep warm over medium heat. Working with a few tortillas at a time, use tongs to dip the tortillas in the warm sauce so it coats both sides. Allow the tortillas to sit in the sauce briefly, just long enough to warm them and make them pliable. Then transfer the tortillas to a plate. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla, then roll into a cylinder. If using corn tortillas, be aware that they will crack—this is okay. Arrange the enchiladas seam side down in the baking dish. Cover with the remaining enchilada sauce, then sprinkle with:

Bake until the sauce begins to bubble, about 15 minutes. Serve with: