Chicken Enchilada Recipe

Instructions

1. Preheat the oven to 375°F.
2. In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
3. Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
4. Pour ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
5. Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
6. Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
7. Top with the remaining sauce and shredded cheese.
8. Bake uncovered for 20 to 25 minutes or until heated through.