Chicken Enchiladas, American Style
1 rotisserie chicken (or 3 chicken breasts), cooked and shredded
2 garlic cloves, chopped
1 medium white onion, minced
2 cans petite diced tomatoes - I like the ones with chilies in them
1/2 cup chopped button mushrooms
1 brick cheddar or colby jack cheese
1 small jar tomato paste
Heat a large skillet and add a 2 tablespoons olive oil.
Add the onions to the pan and stir occasionally until they start to become translucent.
Add the garlic to the pan and let saute until it becomes fragrant.
Add the mushrooms, and saute for 2 minutes.
Add the tomatoes, the juice included, and let simmer until the liquid has reduced.
Take half of the tomato mixture from the pan and add to a bowl with the shredded chicken, mixing well to distribute everything evenly. Set this aside for a minute.
To the remaining half of the tomato mixture in the pan, add the can of tomato paste, stirring well, until fully incorporated. Reduce heat to low.
Fill each tortilla with a handful of the chicken mixture and some cheese, roll tightly, and then place into a 9x13 baking dish. I can usually fit about 10-12 tortilla shells in, but it depends on how much I fill them. While you fill them, if you can kind of squeeze out any juice from each handful this will help to keep your enchilada from being too soggy.
When you are done filling the tortilla shells, take the remaining juice and whatever is leftover from the chicken mixture and mix it into the remaining tomato mixture. Spoon this over the tortillas and spread evenly. Pile the remaining cheese on top.
Bake for 20 minutes, or until cheese is melted and the enchiladas are hot.
Sprinkle with some chopped cilantro, if preferred, and serve with sour cream.