With this recipe, you make your own sauce which I prefer to store bought.
Easy Chicken Enchiladas
3 cups shredded cooked chicken
4 cups shredded four mexican cheese blend
2 1/2 cups enchilada sauce (below)
2 (4 ounce) cans chopped green chiles, drained
1/2 cup chopped cilantro
salt and pepper
juice from 2 limes
12 (6 inch) corn tortillas
Enchilada sauce
1 medium onion, minced
1/2 t. salt
3 T. chili powder
3 garlic cloves, minced
2 t. cumin
1/4 cup sugar
16 ounces tomato sauce
1/2 cup water
juice from 1 or 2 limes
pepper to taste
Preheat oven to 400 degrees, make enchilada sauce.
Heat olive oil in a 12 inch skillet over medium heat until shimmering, saute onion with salt until softened, about 5 minutes. Stir in spices, garlic and sugar. Cook about 15 seconds, add tomato sauce, water and lime juice. Bring to a simmer and cook until slightly thickend, about 5 minutes. Salt and pepper to taste.
Combine chicken, 2 1/2 cups cheese, 1/2 cup enchilada sauce, chilis and cilantro in a medium bowl. Add lime juice, season with salt and pepper.
Stack tortillas and wrap in a wet paper towel, microwave for 1 mnute.
Spray a 9x13 pan with pam. Place 1/3 cup of chicken mix into each tortilla and roll tightly, place seam side down into pan. Repeat with remaining tortillas.
Lightly spray enchiladas with pam. Pour 1 cup of sauce over the top and sprinle with remaining cheese. (You can freeze at this point). Cover with foil and bake 20-25 minutes. Remove foil and bake another 5 minutes until cheese melts. Serve with sour cream, lettuce, remaing sauce and lime wedges. Serves 4-6 people.
I used all the sauce on the enchiladas, instead of saving any.