Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Using 2 tablespoons of vegetable oil, lightly brush both sides of each tortilla.
3. Step 3: Heat a large skillet or griddle over medium-high heat.
4. Step 4: Cook the tortillas in batches until lightly browned and just starting to crisp, about 45 seconds to 1 minute per side. Set aside.
5. Step 5: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.
6. Step 6: Add the chopped onion, poblano pepper, garlic, tomatoes with their juices, and 1 teaspoon of kosher salt.
7. Step 7: Stir and scrape up any browned bits from the skillet. Cook until most of the liquid has evaporated and the tomatoes begin to stick to the skillet, for about 9 to 11 minutes.
8. Step 8: Stir in the cooked shredded chicken, ½ cup of enchilada sauce, and ½ teaspoon of kosher salt until combined and just warmed through. Remove from heat.
9. Step 9: Taste the filling and add additional salt if necessary.
10. Step 10: Pour ½ cup of enchilada sauce into a 9-by-13-inch baking dish, spreading it to cover the bottom.
11. Step 11: Working one at a time, take a tortilla and arrange a scant ¼ cup of the chicken filling down the center.
12. Step 12: Roll the tortilla to secure the filling and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken filling, nestling them closely together.
13. Step 13: Pour the remaining enchilada sauce over the tortillas in the baking dish.
14. Step 14: Scatter the shredded cheese evenly on top.
15. Step 15: Bake in the preheated oven until the sauce is bubbling and the cheese is just beginning to brown, for about 15 to 20 minutes.
16. Step 16: Serve warm, topped with pico de gallo if desired.
17. Step 17: For leftovers, divide the remaining enchiladas into portions of 2 or 3, wrap tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal, and freeze for up to 3 months.