Tex-Mex Chicken Enchiladas

By Susan52

Ingredients

• 2 (10-ounce) cans enchilada sauce
• 2 tablespoons cocoa powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 4 cups shredded cooked chicken
• 3 cups shredded Monterey jack cheese, divided
• 1 chipotle pepper in adobe sauce, finely chopped
• 8 (8-inch) flour tortillas

Details

Servings 4
Preparation time 20mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium bowl, combine enchilada sauce, cocoa powder, chili powder, and garlic powder; mix well.

In a large bowl, combine chicken, 2 cups cheese, chipotle pepper, and 1 cup enchilada sauce mixture. Spoon chicken mixture down center of tortillas, distributing evenly; roll up.

Pour 3/4 cup enchilada sauce mixture in bottom of prepared dish. Arrange enchiladas over sauce, seam-side down. Pour remaining sauce over enchiladas.

Cover and bake 30 minutes. Remove cover, sprinkle with remaining cheese, and bake 5 minutes more, or until cheese is melted. Serve immediately.