Preheat oven to 350 degrees F
Lightly grease a 13x9 baking dish with a good quality cooking spray
In a bowl mix together
4 Cups chicken (cooked and shredded)
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin or paprika
2 Tablespoons chicken broth
1 Tablespoon black pepper
Next, add
1/2 Cup onion, chopped
2 Tablespoons garlic, minced
2 Cups shredded Mexican blend cheese
1 1/2 Cups red enchilada sauce
Stir to combine
Pour a thin layer of red enchilada sauce over the bottom of the prepared baking dish
*this recipe will require (1) 28 oz can of enchilada sauce
Using 12 tortillas either corn or flour, whichever you prefer, assemble in a rolled or layered fashion
We are sharing the layered method
Place a layer of tortillas in the bottom of the pan, cut to fit
Pour more of the red enchilada sauce over the tortillas
Next, layer the prepared cooked and shredded chicken mixture over the tortillas
Top with more enchilada sauce
Repeat steps for a second layer
Top with remaining enchilada sauce
Sprinkle another 1 1/2 Cups shredded Mexican blend cheese over the top
Cover with foil and bake for 25 minutes
Remove foil and bake uncovered for another 10 minutes