Smokey Chicken Enchiladas  E-mail this product to a friend

4 cooked chicken breasts, shredded
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Chipotle Powder
1/4 teaspoon Korintje Cinnamon Powder
1/4 teaspoon Ground Cumin
2 cans diced tomatoes
1 can diced green chilies
1/2 teaspoon Sea Salt
1/4 cup fresh cilantro
3 cups cheddar cheese, grated
8 corn tortillas  

Directions:
1.  Sauté onion in oil large skillet until soft. Add garlic and spices and toast until fragrant.
2.  Add tomatoes, chilies and salt and cook for 10 minutes. Stir in cilantro and lime juice and remove from heat.
3.  Add 1 cup of sauce and 1 cup of cheddar cheese to the shredded chicken and toss to combine.
4.  Heat tortillas by wrapping them in a damp towel and warming them in the microwave for about a minute.
5.  Add a ladle full of sauce to the bottom of the baking dish. Divide the chicken mixture evenly among the tortillas. Roll up each enchilada and place seam side down in dish.
6.  Pour remaining sauce over enchiladas and top with remaining cheese.
7.  Bake at 375° for about 15 minute or until the cheese has melted.

Serves: 4 Prep Time: 30 minutes