Enchiladas

Filling:
2 cups/500 mL chopped cooked chicken
2 tomatoes, chopped
Half of a medium onion, chopped
1 can (5 oz/142 g) chopped green chiles, drained
Watikins Mexican Pepper (Limited Edition) to taste
Watkins Sea Salt to taste
12 corn tortillas
*8 oz/227 g (2 cups/500 mL) shredded marble jack
Watkins Cooking Spray

Easy Red Sauce:
1/4 cup/60 mL Watkins Original Grapeseed Oil
1/3 cup/80 mL Watkins Mexican Soup & Seasoning Base
1 can (8 oz/227 g) tomato sauce
1-1/4 cups/300 mL water
Watkins Mexican Pepper (Limited Edition) to taste
freshly-ground Watkins Sea Salt to taste

Cooking Directions

Preheat oven to 350°F/180°C.

Make sauce:
Heat oil in a skillet over medium-high heat. Stir in soup base, reduce heat to medium, and cook a few seconds. Stir in tomato sauce and water, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste.

Combine filling ingredients. Soften tortillas in hot oil (optional). Coat 8 x 12-inch pan with Watkins Cooking Spray. Spread just enough sauce in bottom of pan to cover. Fill tortillas and roll, placing them seam-side down in pan. Pour remaining sauce over enchiladas; top with cheese.

Bake 25 minutes, or until cheese is golden brown.

* Corn tortillas are more traditional for enchiladas, but flour tortillas sometimes soak up less sauce and maintain their shape better.