I was cleaning out the cabinets the other day and found a can of enchilada sauce that I bought a while ago but never used. I had never made enchiladas before, so I looked for recipes and was surprised at how different they all were! This was kind of a mish-mash of a bunch of different recipes that I found. They were delicious! I got 5 enchiladas from the recipe- 2 with a small side of refried beans was plenty for me.
1 can enchilada sauce
1 small onion, minced
2 boneless, skinless, chicken thighs
.5 cup chicken broth
2 cloves garlic, minced
1/4 c. fat free sour cream
3/4 cup jack cheese, shredded
5 tortillas, warmed (I used Manny’s brand, which were very good.)
Preheat oven to 350.
Combine onion, chicken, broth, oregano, and garlic in a saucepan. Bring to a boil. Cook about 10 minutes (until chicken is cooked through). The broth will boil off- just keep an eye on it.
Remove chicken and onion from pan and place on a cutting board. Let cool or a few minutes.
Shred the chicken with 2 forks. In a small bowl, combine chicken, onion, sour cream, and a little enchilada sauce.
Pour about half the remaining sauce into the bottom of a baking pan. Spoon a little filling into each tortilla and place (seam side down) in pan. Top with remaining sauce. Sprinkle cheese over it all.
Bake about 15 minutes.