My Mamma's Enchiladas

Authentic and bursting with flavor. These chicken enchiladas will become a mainstay on your meal rotation!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2 (12 ounce) cans whole tomatoes
• 1⁄2 teaspoon paprika
• 6  teaspoons chili powder
• 1⁄2 teaspoon cumin
• 2  teaspoons oregano, crushed
• 1⁄2 teaspoon salt
• 2  garlic cloves, minced
• 2  onions, chopped fine
• 2  tablespoons canola oil
• 4  cups  grated cheddar cheese
• 3  cups  grated monterey jack cheese
• 12  flour tortillas
• 3  large skinless chicken breasts (chopped into 1/2 pieces)
• 1 (4 ounce) can  chopped green chilies
• 1⁄3 cup  shredded parmesan cheese

Directions

1. In a large saucepan, mix tomatoes, paprika, chili powder, cumin, oregano and salt. Simmer until thick. About 45 minutes to an hour.
2. Strain and press tomato mixture through a sieve, removing excess juice.
3. Saute' garlic and onions in oil and add to the thick, strained sauce.
4. Mix both cheeses together in a bowl. Dip each tortilla in this tomatoe sauce before filling.
5. Place 1/2 cup of cheese in the center of the tortilla. Add 5-6 pieces of chicken and a pinch of green chiles.
6. Roll and place into a 9 x 13" pan. Repeat until pan is full.
7. Spread remaining tomato sauce over the top and shredded parmesan.
8. Bake at 350 degrees for 25 minutes.