These chicken enchiladas were so quick and easy, not to mention delicious! To make these super fast, you can use a precooked rotisserie chicken from the grocery store or even canned chicken. Using canned chicken makes this an easy meal to keep on hand in the pantry. My husband and daughter both loved these, and the leftovers reheated really well for lunch the next day!
1 lb cooked, shredded chicken
1 cup chopped onion
1 tbsp butter
1 tbsp minced garlic
1.5 tbsp all-purpose flour
1 cup fat free, low sodium chicken broth
2 tbsp taco seasoning (low sodium if you can find it)
1 (8 oz) can no-salt-added tomato sauce
5 large tortillas (fresh is best, older tortillas tend to dry out and crack)
1/2 cup shredded colby jack cheese
Preheat oven to 400°. Melt butter in a saucepan over medium-high heat. Add onions and cook until translucent. Add garlic and sauté for 1 minute; sprinkle with flour and stir constantly for 30 seconds. Stir in the broth, taco seasoning, and tomato sauce. Bring the mixture to a boil and cook for 2 minutes. Remove the sauce from heat. Spread a couple of tablespoons of the sauce on the bottom of a 9 x 13 inch casserole dish. Pour half of the remaining sauce over the shredded chicken in a bowl and mix well. Soften the tortillas in the microwave, wrapped in a damp towel, for 20-30 seconds. Add a few spoonfuls of the chicken mixture to each tortilla and roll up, tucking in the ends. Place each enchilada seam side down in the casserole dish and top with the remaining sauce. Sprinkle cheese over the top and bake for 10-15 minutes or until cheese is melted and bubbling.