Chicken Tinga Enchiladas

Ingredients:

8 Guerrero Carb Watch Flour Tortillas
1 can (14 oz.) diced fire-roasted tomatoes
1/2 white onion, coarsely chopped
2 canned chipotles in adobo sauce, minced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt, divided
1/2 tsp dried oregano
2 cups shredded rotisserie chicken
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup crumbled Cotija cheese, divided
1 small red onion, thinly sliced
1/4 cup lime juice
2 tbsp. torn fresh cilantro leaves

how to make it:

1. Make Tinga Sauce: Preheat oven to 450°F. In blender, purée tomatoes, onion, chipotles, garlic, cumin, 1/2 tsp of the salt and oregano until smooth. Spread half of the sauce in bottom of greased 13- x 9-inch baking dish; set aside.

2. Mix Enchilada Filling: Toss chicken with remaining tinga sauce and 1/2 cup of the Monterey Jack cheese.

3. Build Enchiladas: Spoon filling down along center of each tortilla. Roll up tightly and place seam side down in prepared baking dish. Sprinkle with remaining Monterey Jack cheese and half of the Cotija cheese.

4. Bake Enchiladas: Bake the enchiladas, uncovered, for 12 to 15 minutes or until golden and bubbling.

5. Pickle Red Onions: Meanwhile, toss together onion, lime juice and remaining salt. Let stand for 10 minutes.

6. Garnish Enchiladas: Garnish chicken tinga enchiladas with pickled red onions, remaining Cotija cheese and cilantro.