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Ingredients
- Enchilada Sauce:
- 3 C shredded rotisserie chicken
- 3 C shredded cheddar cheese or a combination of cheddar and jack cheese
- 2-3 C enchilada sauce (canned or homemade)
- 1 can chopped green chiles, drained
- 1/3 C chopped fresh cilantro
- 12 soft corn tortillas
- 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 C water
- salt and pepper
Preparation
Step 1
Preheat oven to 400 degrees.
Combine the chicken with 2 cups of the cheese and 1 cup of the enchilada sauce, chilies and cilantro.
Add salt and pepper to taste.
Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top.
Microwave on high for 1 - ½ minutes, depending on how many tortillas you are softening at once.
Spray a 9 x 13 pan with cooking spray.
Fill each tortilla with about ¼-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
Pour 1 cup of enchilada sauce over the top and the remaining cheese.
Cover with foil and bake for 20-25 minutes or until heated through.
Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.
Enchilada Sauce:
Heat oil in skillet.
Add in onion and salt and cook until onions are softened. About 5 minutes.
Stir in the chili powder, garlic, cumin and sugar.
Cook for another 10 minutes or until it smells really good.
Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.
Season to taste with salt and pepper.