Enchiladas

We seem to be on a mexican bender!

Another great recipe from my dear friend and inspired cook, Willow--taken from the back of the trader joe's enchilada sauce bottle and altered.

Saute in 2 Tbs. olive oil:
2 cups diced onion
1/2 tsp. salt
1 tsp. chili powder
1 tsp. cumin

Add and stir until combined:
3-4 cups grilled or cooked shredded chicken
2 Tbs. tomato paste
2-3 Tbs. water
Set aside.

Heat in a frying pan over medium:
1/2 cup canola oil

In another shallow pan heat:
1 bottle trader joe's enchilada sauce

For this next step you will need 10 corn tortillas, the chicken mixture and 2 cups shredded mexican (cheddar, jack) cheese.

Take each corn tortillas and fry for 5 seconds in oil. With tongs, lift the tortilla out of the oil and let the oil drip off. Place into enchilada sauce and flip until covered. With tongs again, let the excess sauce drip off. Put into baking dish and fill with chicken, some shredded cheese and roll. Flip so the enchilada is seam-side down and repeat, making a row of enchiladas--you will have ten total.

Cover with each enchilada with 1 Tbs. trader joe's salsa verde and more shredded cheese. Bake in a 350 degree oven for 30-45 minutes until bubbly. Enjoy!