Ingredients:

  • 3 cups cooked, shredded chicken (rotisserie recommended)
  • 28 oz store-bought red enchilada sauce
  • 2 cups shredded Monterey Jack cheese blend
  • 12 count 6-inch corn tortillas
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin

Instructions:

  1. Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté the diced white onion until softened, about 3 minutes. Add the minced garlic and sauté for 1 minute more.
  3. Stir in the chili powder and ground cumin. Cook for 30 seconds until fragrant. Add the shredded chicken and the chicken broth. Stir well until the chicken is thoroughly coated and moist, reducing heat if necessary. Remove from heat.
  4. Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish. Warm the corn tortillas briefly (this helps prevent cracking). Dip each tortilla into the enchilada sauce, coating both sides. Place about 1/4 cup of the chicken filling down the center of the tortilla, sprinkle with a portion of the shredded cheese, and roll tightly. Place seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese evenly over the top. Bake for 30 to 35 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly golden.