Ingredients
8ozcooked chicken,(about 2 cups shredded)
1tspoil
¼yellow onion,(about ⅓ cup), minced
3clovesgarlic
15oztomato sauce
⅓cupwater
4ozmild green diced chilis
2tspchili powder
1tsporegano
½tspcumin
8flour tortillas,taco sized
8ozcotija cheese
cilantro
radishes,thinly sliced
sour cream
avocado
jalapeno
Preparation
Shred the leftover chicken so it’s ready when you need it. There should be about 2 cups.
In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.
Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.
Put about 2 tablespoons of shredded chicken down the center of each tortilla. Sprinkle about 1 tablespoon cotija cheese (just eyeball it) across the chicken, and spoon 1 to 2 teaspoons sauce over the cheese.
Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas.
Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes.
Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream.
