2 Tablespoons Clearly Organic Olive Oil
1 yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon Clearly Organic Ground Pepper
2 cloves garlic, minced
1 (28oz) can Clearly Organic crushed tomatoes
2 teaspoons Clearly Organic Cumin Powder
2 teaspoons Clearly Organic Chili Powder
1 can Clearly Organic Corn, drained
2 small cans diced green chiles
1 1/2 pounds cooked chicken, shredded
About 16 corn tortillas
2 cups enchilada sauce, canned
1 1/2 cups shredded Mexican cheese
1/4 cup cilantro leaves
In a large sauté pan add oil and turn heat to medium high. Add onion and cook for 5 minutes stirring occasionally. Place minced garlic in sauté pan and continuing cooking for 2 minutes. Add canned tomatoes, corn and green chilies. Season mixture with salt, pepper, cumin and chili powder. Bring contents to a boil and stir to combine. Reduce heat to medium and let stew for 8 minutes. Remove pan from heat and allow to cool for 5 minutes. Stir in cooked shredded chicken to tomato mix.
Coat the bottom of a 13×9 baking dish with Clearly Organic cooking spray. Spoon in about 1/4 cup chicken and tomato mix into each corn tortilla. Fold tortilla over filling and place in baking dish with the seam side down. Repeat until pan is full. Top with enchilada sauce and cheese. Bake for 20 minutes in a 350 degree preheated oven. Remove from oven and let cool for 5 minutes. Garnish with cilantro before serving. Also goes well served with sour cream and Clearly Organic Salsa.
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