Chicken Enchiladas and Enchilada Sauce

• Gluten free

• Meat

  • 3 cup Rotisserie chicken

• Produce

  • 1/3 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1 can Green chiles
  • 1/2 Onion

• Condiments

  • 2 8 oz. cans Tomato sauce

• Baking & Spices

  • 3 tbsp Chili powder
  • 1 Salt and pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas, Soft

• Dairy

  • 3 cup Cheddar cheese or a combination of cheddar and jack cheese

• Prepared

  • 2 cup Enchilada sauce, canned or homemade

• Liquids

  • 1/2 cup Water

Found on yourhomebasedmom.com

Description

Ingredients

• 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
• ⅓ C chopped fresh cilantro
• 12 soft corn tortillas
• 1 Tbsp olive oil
• ½ onion, minced
• 3 Tbsp chili powder
• 3 garlic cloves, minced
• 2 tsp cumin
• 2 tsp sugar
• 2 - 8 oz. cans tomato sauce
• ½ 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 - 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.
• 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.