Chicken and Cheese Enchiladas
12 corn tortillas
1/4 rotisserie chicken, shredded
1 medium onion, chopped
1 clove garlic, minced
3 T canola oil
1 C salsa
1 C water
1 C canned crushed tomatoes
1 lb shredded cheese, cheddar/jack mix
sour cream, guacamole, cilantro for garnish
Preheat oven to 350° F. In a large pan, heat oil. Using tongs, add a tortilla to the pan, let heat through for about 2-3 seconds, then slip another tortilla underneath. Repeat this process, removing tortillas from the top as they warm, and setting them on paper towels to drain.
Lower the heat to medium-high and saute onion and garlic. Off the heat, add salsa, water and canned crushed tomatoes.
Prep the bottom of a 6″x10″ casserole dish with cooking spray. Take a tortilla, cover the bottom 2/3 of it with cheese and chicken, roll it up and place in casserole. Continue with remaining tortillas. Pour sauce on top of tortillas, ensuring that they are all covered. Top with remaining cheese and bake for 10 minutes, or until cheese melts.
Garnish with sour cream, guacamole and cilantro.