114.5 oz candiced tomatoes with basil, garlic and oregano
110 oz candiced tomatoes with green chilies
114.5 oz cantomato puree
1 ½cupsgrated Mexican cheese, divided
2tablespoonsfresh cilantro, divided
pinchof salt and pepper
110 oz canred enchilada sauce
2chicken breasts, cooked and chopped
Heat oven to 400 degrees. Grease a 13" x 9" x 2" baking dish with cooking spray.
Heat 1 tablespoon olive oil in skillet. Add onion and jalapenos; cook until softened, about 3 minutes. Add garlic; cook for one more minute.
Add beans to the skillet. Cook and stir for a minute. Add tomatoes, tomato puree, 1 tablespoon cilantro, chili powder, 1/2 cup of the cheese and a pinch of salt and pepper. Increase heat and bring to a boil. Once boiling, reduce to a bubbling simmer. Let cook for 20 minutes, stirring occasionally. The sauce will gradually thicken.
Lay open the tortillas and divide the cooked sauce between them, spreading almost to edges. Sprinkle chicken over the filling. Fold one side of the tortilla up, then the other side. Place seam-side down in the baking dish. Pour the enchilada sauce over tortillas or just one cup. (See cooking tips.) Bake for 20 minutes.
Sprinkle remaining cheese over the top. Bake 5 minutes or until cheese is melted. (Serve with the additional enchilada sauce if you didn't pour all of it on already.)