Quick Chicken Enchiladas

I made these delicious enchiladas from yesterdays leftover chicken breast. I always have fresh tomato sauce on hand- the rest was easy… the point is, you can use really anything and make delicious enchiladas!

• 2 tablespoons extra virgin olive oil
• 1 medium onion, sliced
• 3 garlic cloves, chopped
• 2 cups diced chicken (I had leftover roasted chicken breast but a rotisserie chicken can be used)
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• ½ cup cilantro, chopped

Heat a nonstick pan with the oil. Add the onion and garlic and sauté for 2 to 3 minutes. Add the diced chicken, smoked paprika and salt. Cook for 4 to 5 minutes on medium heat. Check for seasonings and garnish with cilantro. Keep aside.

• 2 cups fresh tomato sauce
• 1 tablespoon extra virgin olive oil
• Salt
• 2 teaspoons smoked paprika
• ½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the oil, salt, smoked paprika and cilantro. Bring to a boil and simmer for 5 minutes. Check for seasoning and turn heat off and keep aside.

• 6 to 8 small tortillas
• 1 cup grated cheese (I used a Mexican blend)
• Oven proof dish (8X8)

Assemble the enchiladas by dipping each tortilla in the sauce, taking the excess off. Place the tortilla on a cutting board and place about a quarter cup of the chicken mixture in the middle. Top with a sprinkle of cheese. Roll and place in the dish seam down. Repeat and fill the dish. Top with the remaining tomato sauce and cheese. Cook in oven for 30 minutes on 350 degrees covered with foil. Place under broiler to brown. Let cool for 10 minutes and serve.