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Chicken Enchiladas and Enchilada Sauce

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Chicken, Main Dish

 Ingredients List

  • 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 tortilla
  • ~~~~ Enchilada Sauce ~~~~
  • 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

 Directions


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 - 1/2 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 1/4-1/3 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.

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