2chicken breasts, cooked & shredded or finely chopped(about 3 cups)
½ cupred onion, cut in a small dice
3plump garlic cloves, minced
210 ounce cans red mild enchilada sauce, divided For saucier enchiladas use a 3rd can (I prefer Target, Market Pantry Red Enchilada Sauce)
10-12tortillas - flour (fajita size)**see note if using corn tortillas
1tsp chili powder
½ tspground cumin
½ tsp onion powder
¼ tspgarlic powder
pinchred pepper flakes
2cups freshly shredded cheddar cheese, divided
6green onions, chopped- white and light green parts only
Preheat the oven to 350.
In a large non-stick skillet saute the ½ cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
Add the 3 cups cooked chicken, 1 tsp chili powder, ½ tsp cumin, ½ tsp onion powder, ½ tsp salt, ¼ tsp garlic powder, pinch red pepper flakes, ¼ cup chopped cilantro and ⅓ cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
Prepare a 9x13 glass baking dish by pouring the remaining ⅔ of the opened can of enchilada sauce to the bottom of the pan.
Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
Let the Chicken Enchiladas cool for about 5 minutes before serving.
USING CORN TORTILLAS: if you are using corn tortillas you will have the extra step of warming and softening them, otherwise they will crack and tear. In a warm skillet over medium low heat with a little oil, pan fry the corn tortillas for a minute on each side, with a watchful eye so they don't burn. Then continue with filling and rolling, just like the flour tortillas.Optional step: you can also dip them in enchilada sauce before rolling to ensure they are ready to be rolled. If you use this step, just use an extra can of sauce for dipping.