Directions

• Heat oven to 375 F.
• Spray 11x7-inch baking dish with cooking spray; set aside.
• In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
• Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
• In small food processor, process chipotle chile and enchilada sauce until smooth.
• Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer.
• Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
• Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish.
• Top with remaining enchilada sauce, followed by remaining cheese.
• Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly.
• Let stand 5 minutes.
• Top with cilantro before serving. Serve with sour cream and salsa.

Freezer Directions:

• Line 11x7-inch pan with foil; spray with cooking spray.
• Make enchiladas as directed through step 5.
• Cover enchiladas with a layer of foil.
• Freeze overnight or until enchiladas are firm.
• Use foil to lift enchiladas out of baking dish.
• Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use.
• When ready to bake, heat oven to 375 F.
• Place enchiladas back into 11x7-inch baking dish.
• Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes.
• Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly.
• Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.