Red Sauce Enchiladas

• Gluten free

• Meat

  • 3 cups Chicken

• Produce

  • 1 cup Corn
  • 2 Garlic cloves
  • 4 oz Green chilies, mild
  • 1 Onion

• Condiments

  • 2 cups Tomato sauce

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 16 Corn tortillas

• Dairy

  • 24 oz Monterey jack
  • 8 oz Pepper jack cheese

• Prepared

  • 2 cups Enchilada sauce

Found on simplyhomecooked.com

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves
• 1 onion chopped
• 2 cups tomato sauce
• 2 cups enchilada sauce
• 3 cups shredded chicken
• 1 cup corn
• 4 oz diced mild green chilies
• 1½ tsp cumin, divided
• ½ tsp chili powder
• ¼ tsp red pepper flakes
• 8 oz shredded pepper jack cheese
• 24 oz shredded monterey Jack
• 16 corn tortillas
• Salt, to taste

Directions

• Heat olive oil in a large skillet over medium heat. Sauté garlic and chopped onion until it becomes translucent. Reserve ⅓ cup of the sautéed onion and garlic.
• Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Sauté for another 2 minutes.
• In a bowl combine shredded chicken, ½ tsp cumin, ⅓ cup sautéed onion, corn, green chilies, chili powder, and red pepper flakes.
• Add ½ cup of the red sauce to the chicken mixture. Then mix in 8 oz shredded pepper jack cheese and 16 oz Monterey Jack cheese.
• Spread a little bit of the red sauce on the bottom of a 9x13 inch deep baking dish (just enough to cover the bottom).
• Warm the corn tortillas in the microwave (2 at a time for 10 seconds). This will make it easier to roll the enchiladas. Scoop ⅓ cup of the chicken mixture into the middle of each warmed corn tortilla and roll it up tightly.
• Place the rolled up enchiladas into the baking dish and cover with the remaining red sauce. The sprinkle with about 1 cup of shredded Monterey Jack cheese.
• Cover with foil and bake for 45 minutes at 370 degrees Fahrenheit.