Perfectly seasoned chicken wrapped in a fluffy tortilla and smothered in your favorite enchilada sauce, all covered in melted cheese -- these enchiladas only take 10 minutes to prepare and will keep your family coming back for seconds!
8fajita-sized tortillasI used Mission's carb-conscious tortillas
½cupMexican blend shredded cheese
2green onionsdiced (green parts only)
1tbs.olive oil
¾cupwater
128-oz. cangreen enchilada sauce can substitute red sauce
Instructions
Preheat your oven to 375 degrees.
In a skillet, heat 1 tbs. olive oil and when warm, add diced onion and chicken. Sauté until onions are soft, about 4 minutes. Sprinkle in taco seasoning packet and water and bring to a boil before lowering to a simmer. Cook for 3-4 minutes until mix has reduced and thickened, then remove from heat.
Spray a glass 9"x12" dish with cooking spray then pour ¼ cup of enchilada sauce on the bottom to cover. Take one tortilla in your hand and add about 1/4 cup of chicken mixture into the tortilla. Sprinkle lightly with cheese then roll, placing seam-side down into dish. Continue until all tortillas have been rolled.
Pour the rest of the enchilada sauce over top of the tortillas, making sure to cover the edges. Sprinkle on the remaining cheese and cover dish with tin foil.
Bake with tin foil on top of dish for 10 minutes, then remove foil and bake another 20-25 minutes or until cheese is melted and bubbly! Let cool slightly before topping with green onions and serving.