My husband and I celebrated our 12th wedding anniversary yesterday. It’s a long story, but to cut to the chase, he decided I was the one for him after tasting this recipe. He was stunned to discover it was a lowered-fat recipe! If you've taken "Luscious," you know I love making my own sauces and seasonings. Here, I make my own enchilada sauce. But if you prefer, you can use canned enchilada sauce.
Quick Chicken Enchiladas
Ingredients:
Cooking spray
2 (14-ounce) cans tomato sauce, divided
1 (14-ounce) can diced tomatoes, drained (juice reserved)
2 (12.5-ounce) cans cooked chicken, drained (about 2 1/2 cups)
1 (7-ounce) can sliced olives
1 (7-ounce) can diced green chiles
2 teaspoons garlic powder, divided
2 teaspoons ground cumin, divided
1 teaspoon chili powder, divided
½ teaspoon ground clove, divided
1 cup shredded extra-sharp cheddar cheese, divided
10 flour tortillas
Directions:
Preheat oven to 350 degrees F. Spray 13” x 9” pan with cooking spray and set aside.
Combine 1 can tomato sauce, 1 can drained diced tomatoes, chicken, olives, chiles, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon clove, and 1/2 cup cheese in large bowl, stirring well to break up chicken into small pieces and combine well. Place about ½ cup chicken mixture in center of each tortilla and roll up. Place tortillas seam-side-down in greased pan.
Combine 1 can tomato sauce, reserved diced tomato juice, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon clove in small bowl. Spread sauce evenly on enchiladas, making sure tortillas are completely covered. Sprinkle with remaining ½ cup cheese.
Bake at 350 degrees F. for 30 minutes, or until bubbly. Allow casserole to rest for 5 – 10 minutes after removing from oven.
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