Chicken Enchilada Recipe

By spend with pennies

Ingredients

8 medium corn tortillas (7-inch, or 50/50 corn & wheat tortillas)
1 ¾ cups enchilada sauce
2 cups shredded pepper jack cheese (8 oz)
1 tablespoon olive oil
¼ cup finely chopped onion
1 clove minced garlic
1 teaspoon chili powder
2 cups cooked shredded chicken
4 ounces canned mild green chiles (drained)

Prep Time15mins
Cook Time35mins
Servings4

Instructions

Preheat the oven to 375°F.

In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.

Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.

Pour ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.

Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.

Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.

Top with the remaining sauce and shredded cheese.

Bake uncovered for 20 to 25 minutes or until heated through.