(Rotisserie) Chicken Enchiladas

The basic idea is to mix tomatoes, chilis, onion and garlic and add shredded cooked chicken. Then you layer this with tortillas, enchilada sauce and cheddar cheese and bake.

Make enchilada sauce, reserve.

Tear apart 1-2 cups cooked chicken (we buy rotisserie chickens), and sprinkle the following over the chicken shreds:

• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend

Saute 1 red onion (sliced) and 2 minced cloves of garlic in oil or meat fat until tender.

Add and stir:
1 C frozen corn
4 canned chipotle chilies (you can remove the seeds to lower the heat)
1-5 serrano chiles (you can remove the seeds to lower the heat)

Add 28 oz of canned stewed tomatoes, saute 1 minute

Add shredded chicken and other veggies into pan and stir to combine and heat.

Soften tortillas in the microwave. Coat the bottom of a pyrex pan with one scoop of enchilada sauce. Dip tortillas into enchilada sauce, then fill with 1/4 C of the chicken/veggie mixture. Fold the tortilla around the mixture, seam side down in the pan. Pour over remaining enchilada sauce, top with grated cheddar cheese.

Bake at 350 F for 15 minutes.

Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans, or green rice.