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Export 8 ingredients for grocery delivery
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.
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