CHICKEN ENCHILADAS 2

CHICKEN ENCHILADAS 2

Ingredients:

2 (10 oz) cans enchilada sauce, divided
1 (8 oz) can tomato sauce
3 cups shredded cooked chicken (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
2 cups shredded Monterey Jack cheese, divided
1/2 cup minced cilantro
2 tablespoons minced jalepenos (I never include them)
12 (6 inch) corn tortillas
nonstick cooking spray

Instructions:

1. Combine 1 can enchilada sauce and tomato sauce in saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in one cup of cheese, cilantros, and jalepenos.
2. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place about 1/2 cup chicken down the center of each tortilla. Roll and place seams down in 11 x 9 baking dish. Spray tops lightly with cooking spray.
3. Spread remaining can of enchilada sauce over the tops of the tortillas. Spread remaining cheese over the top. Cover tightly with foil, and bake in 375 degree oven for 25 minutes.

Source: East Valley Tribune, 2005

Submitted by: Theresa B.