Easy Cheesy Chicken Enchiladas

Ingredients

• 1 tablespoon chili powder gebhardt®
• 12  corn tortillas 
• 2 cloves garlic minced
• 0.8 teaspoon ground pepper black
• 3 cups cheddar-monterey jack cheese blend shredded
• 1 large onion chopped
• 0.8 teaspoon salt 
• 4 cups meat from a rotisserie chicken shredded cooked
• 29 ounce hunt's® tomato puree canned
• 2 tablespoons vegetable oil pure wesson®

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside.
2. Heat oil in medium saucepan over medium heat.
3. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
4. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
5. Bake 30 minutes. Uncover; bake an additional 5 minutes.
6. Cut into 8 pieces to serve.