This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!
Ingredients for sauce:
1 small red onion, sliced
Chopped jalapenos to taste
1 cup tomato sauce (I used my homemade marinara sauce)
Cumin to taste
1 clove garlic, chopped
1/2 c. chicken broth
Ingredients for the enchiladas:
Sauce from above
3 corn tortillas
3 chopped green onions
9 oz shredded or chopped chicken
Shredded Mexican cheese
Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.
In a bowl, combine the chicken with the green onions. Season with salt & pepper.
Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.
Bake in the oven for about 15 minutes.