Easy Chicken Enchiladas
Prep time: 15 min
Total time: One hour
3 cups shredded cooked chicken (I bought a rotisserie chicken from Costco and used it)
4 cups shredded four mexican cheese blend
2 & 1/2 cups easy enchilada sauce
2 (4 oz.) cans chopped green chiles, drained
1/2 cup chopped cilantro, more to taste
salt and pepper to taste
juice from two limes
12 (6 inch) soft corn tortillas
Preheat oven to 400 degrees. Make enchilada sauce:
1 medium onion, minced
1/2 tsp. salt
3 TB. chili powder
3 garlic cloves, minced
2 tsp. cumin
1/4 cup sugar, more to taste if desired
16 oz. tomato sauce
1/2 cup water
juice from one or two limes
pepper, to taste
Heat some olive oil in a 12 inch skillet over medium heat until shimmering, saute onion and salt until softened, about 5 min. Stir in spices, garlic and sugar. Cook about 15 seconds, add tomato sauce, water and lime juice. Bring to a simmer and cook until slightly thickened, about 5 min. Season with salt and pepper to taste.
Combine shredded chicken, 2 & 1/2 cups of cheese, 1/2 cup of enchilada sauce, the chiles and the cilantro in a medium bowl. Add lime juice and season with salt and pepper.
Stack tortillas and wrap in a wet paper towel. Microwave for 60 seconds, it makes it easier to fold them without flaking.
Spray a 9x13 baking pan with Pam. Place 1/3 cup of chicken mix into each tortilla and roll tightly, place seam side down into pan. Repeat with remaining tortillas.
Lightly spray enchiladas with Pam. Pour 1 cup of enchilada sauce over top and then sprinkle remaining cheese over top. (You can freeze it at this point.) Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
Remove foil and bake another 5 minutes until cheese melts. Serve with sour cream, lettuce, remaining sauce and lime wedges. Serves 4-6 people and freezes well.