Easy Cheesy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese. Ingredients:
pam® original no-stick cooking spray |
2 tablespoons pure wesson® vegetable oil |
1 large onion, chopped |
2 cloves garlic, minced |
1 (29 ounce) can hunt's® tomato puree |
1 tablespoon gebhardt® chili powder |
3/4 teaspoon salt |
3/4 teaspoon ground black pepper |
12 corn tortillas |
4 cups shredded, cooked chicken |
3 cups shredded cheddar-monterey jack cheese blend |
Directions:
1. Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
2. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
3. Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.
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