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Chicken Enchiladas & Enchilada Sauce

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Rate this recipe 4.5/5 (11 Votes)

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

Details

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.

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