I have been on the search for a perfect Chicken Enchilada recipe. This was not perfect, though it was pretty good. Its a Rachael Ray meal from her daily show. She's doing this thing called Express Lane meals, where the recipe has less than 10 ingredients, not including stuff like EVOO and salt and pepper which you probably already have. The idea is that you could stop at the store on the way home and still hit the express lane. I think I ended up only having to buy 5 or 6 things for this, personally.
Express Lane Chicken Enchiladas
1 rotisserie chicken
2 Tbs EVOO
1 small onion, chopped
2 cloves of garlic, grated
1-2 Tbs chipotle powder (I personally used sliced chipotle cheese on the top instead of grated and this powder because it seemed hard to find in teh store, and there was a good hint of heat)
1/4 tsp cinnamon
2 15oz cans tomatoes with chilis
salt and pepper
1/4 cup cilantro, chopped
juice of one lime
2 1/2 cups shredded cheese
8 corn tortillas
Preheat oven to 375. Remove skin from the chicken and tear the chicken from the bones and shred. Preheat medium saucepan over medium heat and saute the onions in the EVOO until soft. Add the garlic and spices.
Add in the tomatoes and season with salt. Cook for 10 minutes and stir in the cilantro and lime juice, and remove from the heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve remaining sauce.
Heat tortillas in the oven. Divide chicken mixture equally among warm tortillas. Add some of the sauce to the bottom of a casserole dish and then line with the enchiladas, seam side down. Pour sauce over the the enchiladas and top with cheese. Bake 15 minutes.