Maybe it’s because I own and run a restaurant, but it’s definitely one of my pet peeves when I order a meal and know right off the bat that I could’ve made it better. Now I’m the first to admit that there are some restaurant dishes I’ll never be able to one-up (I mean, how do they get the soup into those Shanghai soup dumplings anyway?), but there are others that I can definitely top, and cheesy enchiladas are one of them.

That’s why I never, ever order enchiladas in restaurants anymore, and honestly speaking, I bet you won’t either once you’ve tried making them yourself. Super simple, inexpensive, and so good, they leave you feeling happy and satisfied, not comatose, after eating.

Ingredients
About 2 1⁄4 cups shredded cooked chicken
1 small red or white onion, finely chopped
1 jalapeño chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)
1 cup finely chopped fresh cilantro
3 cups No-Cook Garden Vegetable Sauce or your favorite salsa
1 tablespoon fresh lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
8 (8″) flour or whole-wheat tortillas
2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese
Sour cream, for serving

Make the filling. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeño (if using), all but 2 tablespoons of the cilantro, 1⁄2 cup of the vegetable sauce, the lime juice, salt, and pepper.

Roll and bake the enchiladas. Evenly spread 1⁄2 cup of the vegetable sauce over the bottom of a 13″ x 9″ baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish.

Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.