Easy Chicken Enchiladas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust Oven rack to middle position and heat oven to 450°. Whisk tomato sauce, Water, chili powder, cumin, sugar, Garlic powder and pepper Together in bowl. In separate bowl, Combine 1 cup Monterey Jack, Chicken, 2 tablespoons parsley, And half a cup tomato

Step 2

Brush half cup Sauce over bottom of 13 by 9 baking dish. brush both sides of tortillas with oil. Stack tortillas, wrap in damp dish towel, Place on plate; Microwave until warm and pliable, About one minute

Step 3

working with one tortilla at a time, Spread 1/3 cup chicken filling across center. Roll tortilla tightly around filling and place seam side down in baking dish. Arranging enchiladas in two columns across width of dish. Pour remaining sauce over top to completely cover and sprinkle remaining 1 cup Monterey Jack down center of enchiladas.

Step 4

Cover dish tightly with greased aluminum foil and bake until enchiladas are heated through and cheese is melted, About 20 minutes. Remove dish from oven and let cool for 10 minutes. Sprinkle with remaining one tablespoon Parsley and serve with a lime wedge.