Step 1

Saute the onion and garlic in oil in a saucepan until the onions soften.

Step 2

Add the remaining ingredients.

Step 3

Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.

Step 4

Puree with a stick blender, or allow to cool down and puree in a food processor or blender.

Step 5

Take the meat off a rotisserie chicken and shred with your fingers.

Step 6

Toss with about a cup of the enchilada sauce.

Step 7

Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.

Step 8

Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.

Step 9

Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.

Step 10

This uses about half the sauce (one quart) on a pan of 6-You can feel free to make another pan or freeze the rest in a ziploc.

Step 11

You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.