Whenever we have some leftover roasted chicken, I like to make these enchiladas. They are delicious and relatively simple to prepare. See if you can eat just one. Any leftover enchiladas make great lunches!
Adapted from Cooking Light
2 cups cooked chicken, shredded
2 tsp olive oil
1 large onion, chopped
1/2 cup water
1 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
14.5 oz can diced tomatoes, undrained
4 oz can chopped green chilies, drained
8 oz cream cheese, cut into cubes
12 6-inch corn tortilla (check for gluten)
1 cup shredded cheddar cheese
Cilantro, chopped (optional)
Preheat oven to 350 degrees.
Heat oil in a heavy skillet and saute the onion over medium-high heat for 5 minutes until golden. Transfer 1/2 the cooked onion to a blender or food processor and add 1/2 cup water, chili powder, cumin, salt, pepper, tomatoes and green chilis. Process until smooth.
In a large bowl, combine the cooked chicken and the remaining onion from the skillet. To this add 1/2 cup of the tomato mixture and the cream cheese; stir until well combined.
Grease a 13x9" baking dish with cooking spray, cover the bottom with 1/2 cup of the tomato mixture from the blender. Pour the rest of the tomato mixture into the empty skillet. Heat over low flame until warm.
Working with one tortilla at a time, dip tortilla into the skillet to coat both sides with warm sauce. Place on a plate, fill with 3 Tblsp chicken filling and roll up, place in baking dish. Repeat 11 more times. Spoon any remaining sauce over the enchiladas and sprinkle with cheddar cheese.
Bake for 30 minutes or until heated through. Garnish with cilantro and serve.