Today’s recipe is one I got from the August 2009 issue of Southern Living Magazine. It’s relatively quick and easy, and, if you don't want to make all eight enchiladas, you can freeze the filling and make them later (though you will need to get a little bit more enchilada sauce--one small can--at that time).
This recipe has two stages: first, the Onion and Garlic Mixture; second, the enchiladas.
GARLIC AND ONION MIXTURE
2 cups chopped yellow onion (1 large onion)
1 Tbsp. vegetable oil3 garlic cloves, chopped
Saute onion in hot oil in saucepan over medium heat 8 minutes or until tender. Add garlic and sauté for another two minutes. Unused mixture can be stored in the refrigerator in an airtight container for up to five days.
3 ½ cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture
2 (4-oz) cans chopped green chiles
1 Tbsp. chopped fresh cilantro
30 oz. canned enchilada sauce, divided (I have tried this with both green and red enchilada sauce, and I prefer the red sauce.)
2 cups shredded Mexican four-cheese blend, divided
8 (9-in/burrito size) flour tortillas
Preheat oven to 425°.
Stir together first four ingredients, 1 ½ cups enchilada sauce and one cup cheese.
Spoon about ½ cup of the mixture down the center of the tortilla. Roll tortillas up and place them, seam side down, in a lightly greased 9” x 13” casserole dish.
Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheese.
Bake covered for 20 minutes; uncover and bake for an additional 10 minutes, or until cheese is melted and golden brown.