Chipotle Chicken Enchiladas

Serves 6

Ingredients:

Directions:

1. Preheat large skillet to medium high heat, add olive oil, onions and garlic. Sauté until translucent, about 10 minutes. Stir in chopped chipotles in adobo sauce, Chicken taco seasoning, water, and cooked chicken and sauté until warmed through, about 5 minutes; turn off heat and set aside Season to taste with Adobo seasoning. Heat stack of corn tortillas in microwave for 30 seconds on plate. Cover and keep warm.
2. Preheat oven to 350 degrees.
3. Spray a large (15-inch) rectangular baker with cooking spray; set aside.
4. Place one warm tortilla at a time on a plate and fill with about 2 tablespoons of chicken filling down the middle, sprinkle with about 1 tablespoon of Mexican blend cheese and a teaspoon of the green onions. Roll up and place on baking sheet, seam side down, repeating until all 12 twelve enchiladas are made.
5. Pour enchilada sauce over the top down the middle and garnish with any left over cheese and top with more green onions. Cover with foil and bake for 20 minutes, remove foil and bake another 10 minutes