- 1 tablespoon Market Pantry™ vegetable oil
- 1 cup chopped onion
- 1 tablespoon Archer Farms™ minced garlic
- 3 tablespoons Archer Farms™ chili powder
- 2 teaspoons Archer Farms™ ground cumin
- 1/2 teaspoon salt
- 2 teaspoons Market Pantry™ Sugar
- 1 (15 ounce) can tomato sauce
- 1 Archer Farms™ rotisserie chicken, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup jalapenos, drained and chopped
- 2 cups Mexican-style shredded four-cheese blend
- 10 corn tortillas
- Optional toppings: sour cream, diced avocado, shredded lettuce, lime wedges
- To make enchilada sauce, in a 2-quart saucepan, heat oil over medium-high heat. Cook onion for 5 minutes or until softened. Add garlic, chili powder, cumin, salt and sugar, stirring constantly for 30 seconds. Stir in tomato sauce, reduce heat and simmer for 8 minutes, stirring occasionally.
- Meanwhile, make filling in a large mixing bowl. Combine chicken, cilantro, jalapenos and 11/2 cups cheese. Stir in 1/2 cup enchilada sauce. Spread 3/4 cup sauce in bottom of microwave-safe 13×9″ baking dish. (If pan won't fit in your microwave use 8″ or 9″ square pans.)
- Arrange tortillas in single layer on work surface. Scoop about 1/3 cup filling onto center of each tortilla, roll and place seam side down in sauce-covered pan. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Sprinkle remaining 1/2 cup cheese down center of pan of enchiladas. Cover tightly with plastic wrap.
- Microwave enchiladas on high for 2 to 4 minutes until filling is hot and cheese is melted. Serve with toppings on the side, if desired.