Enchiladas De Rojas

Preheat the oven to 350ºF

COOK: 35 minutes

  • 2 bottles of red enchilada sauce from Trader Joes
  • One 10.5oz can of chicken broth
  • One 8oz container sour cream
  • Ten 10-inch soft flour tortillas
  • 1 tomato (diced)
  • 1 can of black beans
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of garlic powder
  • 4 shredded chicken breast (or rotisserie chicken)
  • One 4oz can diced green chilies
  • 3 cups grated mozzarella cheese
  • 1 lime
  • 1 can of corn
  • 1 onion (chopped)
  • 2 avocados
  • Salt, to taste
  • Black pepper, to taste
  • Oil

Sauté onion and garlic until golden brown in a saucepan on medium heat. Add in chicken, salt, cumin, oregano, chili powder, corn, enchilada sauce, broth, and beans – cook for 5-8 minutes. Add in a small portion into the tortillia, roll and place face down into baking dish. Drench and smother tortillas with a second bottle of enchilada sauce. Then top with cheese! Bake in the oven for 20 minutes, or until the cheese is melted. Top with sour cream, sliced avocado, onion, and tapatio.

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