Chicken Enchiladas

INGREDIENTS:

1 rotisserie chicken, shredded

Homemade enchilada sauce (recipe below or here)

1 can of chopped green chiles, drained

Mexican blend cheese

Cilantro

Scallions

Sour cream

Corn tortillas

 

 

INSTRUCTIONS:

I’m sorry. I’m terrible at measuring but this is a super simple recipe and you can eyeball it!

Preheat oven to 350. Spread a little enchilada sauce into a baking dish, just enough to coat the bottom.

In a large bowl, mix the chicken with some chiles, a small handful of cheese, some chopped cilantro, and enough enchilada sauce to lightly coat the chicken.

Make sure your tortillas are soft before you roll them, or they will break. You can pop them in the microwave for about 30 seconds to soften them up.

Place a little chicken mixture into each tortilla, roll, place seam side down into the prepared dish.

Cover each enchilada with more sauce and top with cheese.

Bake 25-30 minutes or until cheese is melted and bubbly.

Garnish with chopped scallions and sour cream.

 

FOR THE SAUCE:

1 T EVOO

1/2 sweet onion, finely diced

3 T chili powder

3 garlic cloves, minced

2 tsp. cumin

2 tsp. sugar

15 oz. can of plain tomato sauce

1/2 cup water

S&P

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. 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.