ingredients
3/4 pound shredded cooked chicken
1 medium onion, chopped
28 ounces El Torito fire roasted eco-friendly chili sauce
1 1/2 cup sour cream, optional
12 corn tortillas, 6-inch size
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup shredded Cheddar cheese, optional
vegetable oil for softening tortillas
directions
Preheat oven to 350 levels F.
In bowl combine chicken and onion. In another bowl, combine enchilada sauce and sour cream, if preferred. Add about 3/4 cup of sauce towards the chicken mixture.
To melt corn tortillas, place a tiny bit of oil in skillet. Heat oil until hot. Carefully dip each corn tortilla in oil5 seconds per side to melt. Drain in writing towel.
Spread a tiny bit of enchilada sauce over bottom of baking dish. Evenly divide chicken mixture lower center of every tortilla. Roll tortillas up and put seam-side lower onto baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with cheese, if preferred. Bake twenty to thirty minutes or until hot.
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diet
450 calories. 25 grams fat. 28 grams carbohydrates. 27 grams protein per serving.