Easy Chicken Enchiladas with Red Sauce

 Yields: 6 servings

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients:

 * 1 tablespoon olive oil

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 1 (10 ounce) can diced tomatoes and green chilies, undrained

 * 1 (10 ounce) can enchilada sauce

 * 1 teaspoon chili powder

 * 1/2 teaspoon cumin

 * 1/4 teaspoon salt

 * 1/8 teaspoon black pepper

 * 1 1/2 cups cooked and shredded chicken

 * 1 cup shredded Mexican blend cheese

 * 6 corn tortillas

Instructions

 * Make the Sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 10 minutes.

   

 * Prepare the Filling: In a medium bowl, combine shredded chicken and 1/2 cup of the cheese.

   

 * Assemble the Enchiladas: Warm the tortillas according to package directions. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-side down in a lightly greased 9x13 inch baking dish.

   

 * Top and Bake: Pour the remaining enchilada sauce over the enchiladas. Top with the remaining cheese. Bake at 350°F for 20-25 minutes, or until heated through and bubbly.

   

 * Serve: Let the enchiladas stand for 5 minutes before serving. Garnish with chopped cilantro or green onions, if desired.

Tips:

 * For extra flavor, add a pinch of smoked paprika or chipotle powder to the sauce.

 * You can use leftover cooked chicken or rotisserie chicken for this recipe.

 * To make these enchiladas ahead of time, assemble them and cover them with plastic wrap. Refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes to the baking time.

Enjoy your delicious and easy Chicken Enchiladas with Red Sauce!

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