Easy Cheesy Enchiladas

Categories: Tex-Mexican Food

Ingredients

• No-stick Cooking Spray
• 1 can (15 oz.) Hunt's Tomato Sauce
• 1 cup water
• 2 Tbsp. chili powder
• 3 cups shredded cooked chicken (12 oz.)
• 1 medium onion, chopped (about 1/2 cup)
• 1 Tbsp. water
• 12 white corn tortillas (6 inch)
• 2 Tbsp. shredded Cheddar cheese
• 3 cups shredded Cheddar cheese, divided

Directions

1. Preheat oven to 400 degrees. Spray 13×9-inch baking dish with cooking spray; set aside.
2. Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to roil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onion and remaining 1 Tbsp. water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onion is tender, stirring occasionally.
3. Wrap tortillas in damp paper towels; place on microwaveable plate. Microwave on high 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 Tbsp. cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-side down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1 1/2 cups cheese.
4. Cover with aluminum foil. Bake 30 minutes, or until cheese is melted and sauce is bubbling.

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