El Paso Enchiladas

By carvalhohm

Ingredients

• 12 (8- to 10-inch) corn tortillas
• 4 cups diced cooked chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 small red onion, chopped
• 1 (15-ounce) can enchilada sauce, divided (see Note)

Preparation

Step 1

Preheat oven to 200 degrees. Tightly wrap tortillas in aluminum foil and place in oven to warm for 10 minutes. Remove from oven and increase temperature to 400 degrees. Coat 9x13-inch baking dish with cooking spray.

In medium bowl, combine chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well.

Divide mixture evenly in center of tortillas. Tightly roll tortillas and place seam-side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with remaining 1 cup cheese. Bake 15 to 18 minutes, or until cheese is melted and enchiladas are heated through.

Note:
When only homemade will do, make your own Red Chili Sauce and use it in place of enchilada sauce.