Simple Chicken Enchiladas

Simple Chicken Enchiladas

Prep: 15 minutes
Bake: 15 minutes • Makes: 4 (2 enchilada) servings

Nonstick cooking spray
1 cup Weis Quality No Salt Added Tomato Sauce
1/2cup unsalted chicken stock
1 chipotle pepper in adobo from a can
1/2teaspoon ground cumin
1/8teaspoon kosher salt
2 cups shredded Weis by Nature Rotisserie Chicken Breast Meat
8 (6-inch) white corn tortillas
1/2cup Weis Quality Shredded Mexican Cheese
1/2Avocado From Mexico, peeled, pitted and chopped
2 tablespoons fresh cilantro leaves
Salsa for garnish (optional)

1.Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In blender, purée tomato sauce, stock, pepper with sauce, cumin and salt on high until smooth. Makes about 1-1/2 cups.

2.In medium bowl, toss chicken and 1/4 cup tomato sauce mixture. Makes about 2 cups.

3.Spread 1/2 cup plus 2 tablespoons tomato sauce mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/4 cup chicken mixture down center; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 1/2 cup plus 2 tablespoons tomato sauce mixture over enchiladas; sprinkle with cheese.

4.Cover dish tightly with aluminum foil; bake 10 minutes. Remove foil; bake 5 minutes or until top is lightly browned.

5.Serve enchiladas topped with avocado, cilantro and salsa, if desired.

Approximate nutritional values per serving:
306 Calories, 10g Fat (3g Saturated), 66mg Cholesterol, 452mg Sodium,
29g Carbohydrates, 7g Fiber, 6g Sugars, 0g Added Sugars, 27g Protein