Chicken Enchiladas

SIZE

For 4

PREPARATION

45 min

DIFFICULTY

Level 1
Level 2

enchiladas

DESCRIPTION

We call these chicken enchiladas “assembly food” because they’re really that easy. Pick up a rotisserie bird, or sub leftover roasted squash or sweet potatoes with black beans to make ’em veg.

Ingredients


1 jar	not just pasta sauce


3 T	chili powder


2 T	ground cumin


1 tsp	garlic powder


1 tsp	dried oregano


1-2	chipotles in adobo sauce, chopped


3 C	shredded cooked chicken (from one rotisserie chicken)


2 1/2 C	shredded cheddar or monterey jack cheese (or a combination of the two)


1 can	diced green chilies, drained (4 oz.)


1/2 C	chopped fresh cilantro


10	soft corn tortillas


	sour cream, diced avocado, lime wedges, and hot sauce for serving

Process

1

Adjust oven rack to middle position and preheat oven to 400 degrees. grease a 9” x 13” glass baking dish with cooking oil spray or oil.

2

In a large measuring cup, combine not just pasta sauce with chili powder, cumin, garlic powder, oregano, and chipotle chili. Set aside.

3

In a large bowl combine chicken, 1½ cups of cheese, green chilies, cilantro, and ½ cup of sauce. season with salt and pepper.

4

Wrap tortillas in paper towels and microwave on high until pliable, 40 to 60 seconds. place about 1/3 cup filling down the center of each tortilla. tightly roll the tortillas around the filling and place seam side down in prepared baking dish.