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EASY CHEESY CHICKEN ENCHILADAS
Active Time : 50 Minutes Total Time : 50 Minutes Serves : 6INGREDIENTS
- PAM® Original No-Stick Cooking Spray
- 2 cans (8 oz each) Hunt's® Tomato Sauce
- 1 cup water
- 2 tablespoons Gebhardt® Chili Powder
- 3 3 cup = 12 oz cups shredded cooked chicken
- 1/2 cup chopped onion
- 12 6 inch white corn tortillas
- 3 cups shredded Cheddar cheese, divided
DIRECTIONS
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onion and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes or until onion is tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwave-safe plate. Microwave on HIGH 1 minute or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup chicken mixture; roll up. Place, seam-side down, in dish. Cover evenly with tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes or until cheese is melted and sauce is bubbling.