Inspiration came to me to develop this recipe while in the grocery store. I was unimpressed with the ingredients on cans of prepared enchilada sauce so I set to work on developing a flavorful homemade version. Now you can make your own easy, spicy sauce, and the base is simply a can of inexpensive tomato sauce.
DIY Chicken Enchiladas
Soy Free, Nut Free
HEAT skillet over medium heat. Add oil and onion; cook 4 to 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add remaining ingredients; simmer over low heat about 5 minutes.
HEAT oven to 375ºF. Grease 9x13-inch baking dish.
MIX chicken, 3/4 cup of Enchilada Sauce and 1 cup of the cheese. Place 1 tortilla on cutting board. Brush lightly with small amount of Enchilada Sauce; flip tortilla and brush other side. Place about 1/3 cup of chicken mixture on edge of tortilla; roll up and place in dish. Repeat with remaining tortillas and chicken mixture. Spread remaining Enchilada Sauce over enchiladas; sprinkle with remaining cheese.
BAKE 20 to 24 minutes or until heated through and cheese is melted. Sprinkle with cilantro.
Serve with shredded lettuce, tomato, and sliced avocado.