chicken enchiladas

* Shredded chicken (yield from 4-5 chicken breasts, or one rotisserie chicken)
* Onions, raw, 1 cup, chopped
* 1 large can Las Palmas Green Enchilada Sauce
* 3 c. Diced Tomatoes, No Salt Added,
* 4 oz Green Chiles (canned or fresh)
* 1Tbsp Canned Chipotle Peppers in Adobo Sauce,
* 1 can Whole Kernel Corn/No Salt Added,
* 1 can Swanson Chicken Broth 99% Fat Free, low sodium
* 1.5 c Colby Cheese, Low Fat, shredded
* 1.5 c. Beans, red kidney,
* 1.5 c.Beans, great northern,
* 13 Guerro 100% Whole Wheat Soft Taco Flour Tortillas
1 tsp. smoked paprica
1 tsp. cummin, ground
salt, pepper

Saute onions or simmer in a bit of chicken stock till soft. Add canned or fresh green chiles and let simmer for a few minutes. Add shredded chicken (I used the meat off of one rotisserie chicken from Sam's club - lots of meat and so easy!), add rest of stock and let cook on low for 15 minutes, or till all the liquid is absorbed. Add canned tomatoes, corn, enchilada sauce (reserve 1.5 cups), the adobo (either just the sauce or the chiles chopped fine, add more if you want extra spice), salt, pepper and paprika and cummin to taste. If you're in a rush you can add the beans and just heat through and prepare the enchiladas right away, or, for greater flavor, simmer for 30 min, stirring occasionally. Strain out the liquid as much as possible and reserve. Preheat oven to 350. Pour the reserved enchilada sauce into the bottom of a heavy casserole dish. Fill each shell with about 1-1.25 c. chicken mix. and lay into dish with seam side down. once full cover the enchiladas with the sauce strained from the chicken mix, top with shredded cheese (any kind will work, but colby jack and pepper jack are good) and bake for 30m. or till the cheese is melted and golden brown. Serve with a garden salad for a hearty and satisfying meal

Number of Servings: 13

Recipe submitted by SparkPeople user FRAUMEYER.