Ingredients: |
Ingredients: 3 cups shredded rotisserie chicken
3 cups shredded cheddar cheese or mexican shredded cheese
2-3 cups enchilada sauce (homemade recipe below)
1 can chopped green chiles, drained
1/3 cup chopped fresh cilantro
12 soft corn tortillas
Enchilada sauce:
1 Tbsp. olive oil
1/2 onion, minced
3 Tbsp. chili powder
3 garlic cloves minced
2 tsp. cumin
2 tsp. sugar
2-8 oz cans tomato sauce
1/2 cup water
salt and pepper
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Directions: |
Directions:1. Preheat oven to 400º
2. Combine the chicken with 2 cups of the cheese and I cup of the enchilada sauce, chiles, and cilantro
3. Add salt and pepper to taste
4. Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap
5. Microwave on high for 1-1/2 mins. depending on how many tortillas you are softening.
6. Spray a 9x13 pan with cooking spray.
7. Fill each tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
8. Pour 1 cup of enchilada sauce over the top and the remaining cheese.
9. Cover with foil and bake for 20-25 minutes or until heated through
10. Remove foil and bake for about 5 mins. more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.
Enchilada Sauce:
1. Heat oil in skillet
2. Add in onion and salt and cook until onions are softened. About 5 mins.
3. Stir in the chili powder, garlic, cumin, and sugar.
4. Cook for another 10 mins. or until smells really good.
5. Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 mins.
6. Season to taste with salt and pepper.
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This recipe for Chicken Enchiladas and Enchiladas Sauce is from