Easy Cheesy Enchiladas

• PAM Original No-Stick Cooking Spray
• 2 cans (8 oz each) Hunt's Tomato Sauce
• 1 cup water
• 2 tablespoons Gebhardt Chili Powder
• 3 cups shredded cooked chicken (3 cups = 12 oz)
• 1 medium onion, chopped (1 med = about 1/2 cup)
• 1 tablespoon water
• 12 white corn tortillas (6 inch)
• 2 tablespoons shredded Cheddar cheese
• 1 1/2 cups shredded Cheddar cheese

1. Hands On: 20 minutes
2. Total: 50 minutes
3. Preheat oven to 400F. Spray 13- x 9-inch baking dish with cooking spray; set aside.
4. Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onions and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onions are tender, stirring occasionally.
5. Wrap tortillas in damp paper towels; place on microwavable plate. Microwave on HIGH 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-sides down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
6. Bake 30 minutes, or until cheese is melted and sauce is bubbling.

spray, tomato sauce, water, gebhardt chili powder, chicken, onion, water, corn tortillas, cheddar cheese, cheddar cheese

Taken from www.myrecipes.com/recipe/easy-cheesy-enchiladas (may not work)