El Fuego Smoky Chicken Enchiladas

Prep time: 25 Minutes
Cook time: 30 Minutes
Serves: 6

Ingredients

• Cooked Shredded Chicken – 4 cups
• Corn Tortillas – 12
• Crushed Tomatoes – 1 can (28 oz)
• Chicken Broth – 1 cup
• Onion, Diced – 1
• Garlic, Minced – 3 cloves
• My Sauce Lab El Fuego – 5 tbsp
• Ground Cumin – 1 tsp
• Monterey Jack Cheese, Shredded – 3 cups
• Olive Oil – 2 tbsp
• Sour Cream and Cilantro – for serving
• Salt – to taste

Directions

1. Preheat oven to 375°F.
2. Heat the olive oil in a saucepan over medium heat. Cook the onion and garlic until soft, about 5 minutes.
3. Add the crushed tomatoes, broth, cumin, and 4 tbsp El Fuego. Simmer 10 minutes until slightly thickened. Season with salt.
4. Toss the shredded chicken with 1 cup of the sauce and the remaining 1 tbsp El Fuego.
5. Warm the tortillas so they roll without cracking. Fill each with chicken and a little cheese, roll tightly, and place seam-side down in a baking dish.
6. Pour the remaining sauce over the top and cover with the rest of the cheese.
7. Bake 25-30 minutes until bubbling and lightly browned. Rest 5 minutes, then serve with sour cream and cilantro.