Fresh cilantro is essential.
And I poached and shredded chicken for mine. I then also chopped half of a white onion. And instead of sauteeing it, I steamed the chopped onion in the microwave for two minutes. This softens it and seems to make it just perfect for enchiladas. I added the steamed onion to the shredded chicken and tossed in about 2 tablespoons of chopped cilantro. This is my filling version of the Pioneer Woman’s enchiladas.
I follow her directions for everything else, except I mix about 2 tablespoons more cilantro into the sauce before I pour it over the filled enchiladas.
I had a very happy enchilada- loving son-in-law.