Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1/3 c. chopped yellow onion; 1 Tbsp. butter; 2 c. cooked, shredded chicken or turkey; 1 (16 oz.) can stewed tomatoes; 1/4 c. salsa; 1/4 to 1/2 tsp. chili powder; canned green chilies (optional); salt and pepper; 1 (11 oz.) can enchilada sauce (mild or hot); 8 flour tortillas; 1/4 c. salsa; 3/4 c. shredded Monterey Jack cheese

12 ingredients

9 steps

Ingredients

1/3 c. chopped yellow onion
1 Tbsp. butter
2 c. cooked, shredded chicken or turkey
1 (16 oz.) can stewed tomatoes
1/4 c. salsa
1/4 to 1/2 tsp. chili powder
canned green chilies (optional)
salt and pepper
1 (11 oz.) can enchilada sauce (mild or hot)
8 flour tortillas
1/4 c. salsa
3/4 c. shredded Monterey Jack cheese

Directions

1

Preheat oven to 450°.
2

In a large skillet, saute onion in butter until softened.
3

Add next 6 ingredients and heat through. Keep warm over low heat.
4

Cover bottom of a 12 x 8 x 2-inch baking dish with 1/2 the enchilada sauce.
5

One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet until soft and pliable.
6

Place 1/4 to 1/3 cup meat mixture on each tortilla and roll; place in a baking dish.
7

Repeat.
8

Top with remaining enchilada sauce, salsa and cheese.
9

Cover and bake until heated through (20 minutes).