Tonight was one of those nights that I got home from work, had nothing planned for dinner, and didn't want to run to the store but didn't want to make the same old things. These enchiladas got the husband's stamp of approval, which is no small thing.
Chicken Enchiladas
Adapted from Emeril Lagasse on foodnetwork.com
2 cups (4 chicken breasts) shredded cooked chicken
3 1/2 cups (or more) shredded Mexican 4 cheese blend, divided
1 yellow onion, diced
6 (or so) large (that's what my package said; they were bigger than taco size, but not huge) flour tortillas
Enchilada sauce (below) or a jar of prepared enchilada sauce
Shredded lettuce and sour cream for garnish
Preheat oven to 350 degrees.
Combine chicken, onion, and 3 cups of cheese.
Pour enough enchilada sauce in the bottom of a 9x13 inch pan to cover (about 1 cup). Heat tortillas in microwave 10 seconds (I did 3 at a time). Spoon chicken mixture into tortillas, rolling tightly and placing into the pan with the seam at the bottom. Repeat until you've used up all the chicken mixture. Pour remaining sauce over enchiladas, making sure to completely cover the tortillas. Sprinkle remaining cheese over top, getting some on each tortilla.
Bake 30 minutes uncovered.
Garnish with shredded lettuce and sour cream (cilantro, tomatoes, and avocado would also be good).
Enchilada Sauce
Adapted from Vegetarian Times (Dec. 2011 issue, the recipe isn't on their site as of tonight)
1 15 oz can tomato sauce (I used Hunts)
1 can reduced sodium chicken broth
1 tsp chili powder
1 tsp garlic powder
1 tsp minced onion
1 tsp dried oregano
1/2 tsp cayenne chili powder
Bring all ingredients to a boil in medium saucepan (2 qt) over medium heat. Stir occasionally. Remove from heat. Season with salt and pepper, if desired (I didn't).
