Chicken Enchiladas & Enchilada Sauce

By juliedee29

Ingredients

• For the enchilada sauce:
• 3 c. shredded rotisserie chicken
• 3 c. shredded cheddar cheese
• 2-3 c. enchilada sauce (canned or homemade, recipe to follow)
• 1 can chopped green chiles, drained
• 1/3 c. chopped fresh cilantro
• 12 soft corn tortillas
• 1 T. oil
• 1/2 onion, minced
• 3 T. chili powder
• 3 garlic cloves, minced
• 2 tsp cumin
• 2 tsp sugar
• 2 8oz. cans tomato sauce
• 1/2 c. water
• salt & pepper

Preparation

Step 1

Preheat oven to 400. Combine chicken with 2 cups of the cheese & 1 cup of the enchilada sauce, chiles & cilantro. Add salt & pepper to taste.

Soften the tortillas in the microwave for 1 minute. Spray a 9X13 pan with cooking spray.

Fill each tortilla with about 1/3 c. chicken mixture & roll up. Place seam side down into the pan. Pour 1 c. of enchilada sauce over the top & then remaining cheese. Cover with foil & bake about 20-25 minutes until heated through.

Remove foil & bake about 5 minutes more until cheese is bubbly & begins to brown.


To make the sauce: Heat oil in skillet. Add onion & salt, cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin & sugar. Cook another 10 minutes, add in tomato sauce & water. Bring to a simmer & cook until slightly thickened, about 5 minutes. Season to taste with salt & pepper.