Ingredients
The following ingredients have 6 Servings
- 2 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 20 ounces green enchilada sauce
- 8 ounces Monterey Jack cheese (shredded)
- 2 cups cooked chicken breast meat ((about 2/3 pound before cooking))
- 15 ounces diced tomatoes (drained)
- 2 teaspoons cumin
- 4 ounces diced green chiles (drained)
- 12 10 inch corn tortillas
Instruction
- Preheat your oven to 400 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the onions and garlic and cook until the onion is translucent about 3 to 5 minutes. Remove from heat.
- In a large bowl, combine 3/4 cup of the shredded cheese, the cooked shredded chicken, diced tomatoes, cumin, green chiles, and sautéed onion and garlic.
- In the same pan you sautéed the onion in, heat the enchilada sauce. Bring to a simmer, and then reduce the heat.
- Pour a 1/4 cup of the warm enchilada sauce in the bottom of the baking dish.
- Dip the tortillas in the warm enchilada sauce. Fill with 1/3 cup of the chicken mixture. Roll the tortilla and place seam side down in the baking dish. Continue until all of the tortillas are rolled.
- Pour the remaining sauce over the enchiladas. Top with the remaining cheese.
- Bake uncovered for 20 minutes or until the sauce begins to boil at the edges.
