PCC Cheesy Chicken Enchiladas

PCC Cheesy Chicken Enchiladas

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  • 2 tablespoons olive oil
  • 1/4 yellow onion, diced
  • 2 teaspoons minced garlic
  • 12 ounces canned crushed tomatoes
  • 1/2 cup water
  • 1 teaspoon salt
  • 2 teaspoons chipotle powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 cup canned diced green chiles
  • 1 1/4 pounds cooked chicken meat, cubed
  • 12 corn tortillas
  • 3 cups shredded cheddar cheese
  • 1 cup Quattro Formaggio cheese


Preheat oven to 325º F.

To make sauce, heat oil in a wide pan over medium heat. Sauté onions and garlic until soft, about 8 minutes. Add crushed tomatoes, water, salt, chipotle powder, paprika, cumin and oregano. Simmer for 10 minutes.

In a bowl, mix together diced green chiles and cubed chicken.

Dip tortillas into sauce sparingly and place on the bottom of a greased casserole dish. Spread chicken mixture over tortillas and then add a layer of cheese. Repeat with another layer of chicken mixture. Spread remaining cheese evenly over the dish.

Bake, covered, for 45 minutes. Remove cover and bake an additional 10 minutes to brown cheese.

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