Easy Cheesy Chicken Enchiladas
Makes 8 servings
Cook Time: 45 minutes
PAM® Original No-Stick Cooking Spray
2 tablespoons Pure Wesson® Vegetable Oil
1 large onion, chopped
2 cloves garlic, minced
1 (29 ounce) can Hunt's® Tomato Puree
1 tablespoon Gebhardt® Chili Powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
12 Mama Lupe's corn tortillas
4 cups shredded, cooked chicken
3 cups shredded Cheddar-Monterey Jack cheese blend
Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.