Easy Cheesy Chicken Enchiladas

Name: Easy Cheesy Chicken Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp Gebhardt® Chili Powder; 12 corn tortillas; 2 cloves garlic, minced; 1 teaspoons ground black pepper; 710 milliliters shredded Cheddar-Monterey Jack cheese blend; 1 large onion, chopped; 1 teaspoons salt; 946 milliliters shredded, cooked chicken; 822 grams Hunts® Tomato Puree; 2 Tbsps Pure Wesson® Vegetable Oil

Need a gluten free main course? Easy Cheesy Chicken Enchiladas could be a tremendous recipe to try. One serving contains 426 calories, 30g of protein, and 22g of fat. This recipe serves 8. If you have vegetable oil, corn tortillas, chicken, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Heat oil in medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Chili Powder

Tomato Puree

Garlic

Onion

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.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Sauce

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Aluminum Foil

Bake 30 minutes. Uncover; bake an additional 5 minutes.

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Oven

Cut into 8 pieces to serve.

Equipment

Ingredients

Servings:

1Tbsp

Gebhardt® Chili Powder 12

corn tortillas 2cloves

garlic, minced 1teaspoons

ground black pepper 710milliliters

shredded Cheddar-Monterey Jack cheese blend 1large

onion, chopped 1teaspoons

salt 946milliliters

shredded, cooked chicken 822grams

Hunt's® Tomato Puree 2Tbsps

Pure Wesson® Vegetable Oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.