These enchiladas are as good as you can get in a Mexican restaurant. If it's only two of you, you have enough for another dinner. You can also make this a day before you want to serve them. Just cover and refrigerate and then bake as directed.Lee's Kitchen Tips:
1 T avocado oil
Sea salt and freshly ground black pepper
1 t ground cumin
2 T Southwest or Mexican seasoning
2 (10 oz ) cans red enchilada sauce
or 3 cups Mexican Shredded cheese
Add oil to a large skillet and over medium heat, cook chicken for about 5 minutes, until no longer pink.
Add the cumin, Mexican or Southwest seasoning, and cook another minute.
Add ½ can of the red enchilada sauce and stir to combine.
Turn off heat.
Place tortillas on a work surface and evenly divide the chicken mixture in the skillet down the center of each tortilla.
Top with 2 tablespoons of the shredded cheese.
Roll up fairly tight and place filled tortillas, seam side down, in the baking dish.
Cover loosely with aluminum foil and bake 20 minutes.
Uncover and bake another 10 minutes.
Let rest for 10 minutes before serving.
Serve with black beans sprinkled with pumpkin seeds.