Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees.

2. 2

   To make sauce: process all sauce ingredients except oil in blender or food processor until smooth.

3. 3

   Heat oil in a 9 inch skillet.

4. 4

   Pour in tomato mixture and boil rapidly 4 minutes.

5. 5

   Remove from heat.

6. 6

   Stir 1/2 cup into chicken.

7. 7

   To make enchiladas: Soften 1 tortilla at a time in the hot sauce, turning once to coat.

8. 8

   Lift from sauce with tongs, allowing excess to drip back into skillet.

9. 9

   Place tortilla on a plate; put a scant 1/3 cup chicken mixture down center.

10. 10

    Fold ends over toward center and roll tortilla loosely.

11. 11

    Place seam side down in a lighly greased 12 x 7 inch shallow casserole.

12. 12

    Repeat with remaining tortillas and chicken mixture.

13. 13

    Spread remaining sauce over tops; sprinkle with cheese.

14. 14

    Bake for 20 minutes or until cheese is melted and enchiladas are hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.