Chicken Enchilada's to Die For

 Sorry for the delay in posts.  Went on a 26 mile backpacking trip to the lost coast.  Enjoy!

Ingredients:

• 8 corn tortilla's
• 1 pound of shredded and cooked chicken
• 1.5 cups of shredded mozarella
• 1 can of diced tomatoes
• 1 red onion
• Salt and pepper
• 2 chile peppers, devined and seeded
• 1/2 cup cilantro
• 1 tsp sugar
• 2 tbsp EVOO
• 1/2 cup of chicken broth

What to do:

1. Set the oven to broil low.  Place half of the red onion diced into circles, the tomatoes (no juice), and 2 chile peppers in a pan on foil and cook for about 7 minutes or until brown.
2. Take the cooked veggies and place into the food processor and add the chicken broth and blend together.  Now add 1 tsp salt and 1 tsp to the blend and pulse.  I like to add a 1/4 cup of my favorite salsa for extra flavor.
3. Now take your corn tortillas and place them inside of a dampened paper towel and heat inside the microwave for about 1 minute.  Set aside.
4. Mix 1 cup of mozarella cheese and the shredded chicken together.  
5. Place equal amounts of chicken mixture into each tortilla and wrap.  Add a little bit of cilantro to each. Place in pan.
6. Brush each tortilla with EVOO.  Broil in the oven for 2-3 minutes, until golden.
7. Pour tomato mixture on top of the tortilla's and add the remaining 1/2 cup of cheese to the top.  Broil for 3 minutes until cheese is melted.
8. Add the other half of the sliced red onion and cilantro to the top.

I served this with some spiced potatoes.  Enjoy!

Recipe from: Food Network