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1
Preheat oven to 350.
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2
In a bowl, combine shredded chicken with Mojo Marinade and set aside.
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3
I find Mojo Marinade in the Hispanic section of my local grocery store.
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4
Dice the onion.
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5
Heat a little olive oil over medium-high heat and add the onion, cooking until translucent, 3-5 minutes.
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6
Add the southwest seasoning.
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7
Dump the shredded chicken mixture into the onion and stir until the chicken is just heated.
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8
Set one cup of shredded cheese aside.
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9
I like to use colby jack for these enchiladas, but I think any mild cheese would work.
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10
In an 8x8 pan, pour a little of the enchilada sauce to coat the bottom.
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11
One at a time, fill each tortilla with the chicken mixture, and top with the cheese from the 2 cups.
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12
I forgot to measure this part so just try to divide everything equally.
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13
Roll each tortilla and place seam side down in the pan, side by side.
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14
You can tuck the ends if you need to.
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15
You could try to fit another one in there, but I had to stop at 5.
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16
A 9x13 pan was way too big for what I wanted to make.
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17
Pour remaining enchilada sauce over the enchiladas until they are covered.
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18
I ended up using about 1 1/2 cans of sauce, use more or less to your preference.
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19
I like my enchiladas really gooey so I pretty much drown them.
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20
Top with the reserved cheese, then add more if you want it really cheesy.
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21
Pop into the oven for about 10 minutes, or until the cheese on top is melted and the sauce is bubbling.
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22
Serve with diced tomatoes and sour cream.
