Ingredients:

  • 2 cups (480ml) cooked, shredded chicken (rotisserie chicken works great!), about 1 pound
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (4 ounce/113g) can diced green chilies, undrained
  • 1/2 cup (120ml) chopped onion, about 1/2 medium onion
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) onion powder
  • Salt and pepper to taste
  • 6 (6-inch) corn tortillas
  • 2 cups (480ml) red enchilada sauce (store-bought or homemade)
  • 2 cups (226g) shredded cheddar cheese or Mexican blend cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine shredded chicken, diced tomatoes and green chilies, diced green chilies, chopped onion, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Lightly warm tortillas to make them more pliable. You can microwave them for 30 seconds, wrapped in a damp paper towel, or warm them briefly in a dry skillet.
  4. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Spoon about 1/3 cup (80ml) of chicken filling into each tortilla. Roll up tightly and place seam-down in the baking dish.
  5. Pour remaining enchilada sauce over the enchiladas. Sprinkle generously with shredded cheese.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  7. Let cool for a few minutes before serving. Garnish with sour cream, cilantro, and avocado, if desired.