The BEST Chicken Enchiladas Rojas (Red Enchiladas)

• 1 1/2 lbs. chicken breasts
• 1 1/3 C salsa of choice
• 15 oz. red enchilada sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 1/2 Tbsp stevia
• 12 extra thin corn tortillas
• 1 1/4 C reduced fat Mexican cheese

1. In a ziploc bag or a large bowl, combine chicken with 2/3 cup salsa and 3 tablespoons of enchilada sauce. Place in the fridge for 30 minutes, up to 48 hours, before cooking.
2. Preheat the oven to 400°F and spray a 9x13 baking dish or 12" cast iron skillet with cooking spray.
3. Blend the remaining enchilada sauce and salsa with the garlic powder, onion powder, stevia, and a big pinch of salt. You could add a pinch of chili powder if everyone in your family prefers spicy enchiladas too. Spread 1/2 cup of the blended enchilada sauce on the bottom of the greased 9x13 and set aside.
4. Wrap the tortillas in a paper towel and warm in the microwave for 30-45 seconds, then lay out all the tortillas on the counter. Remove the chicken from the fridge and divide evenly among the tortillas. Gently wrap each tortilla with both ends open and place seam-side down in the baking dish. I've found it works best to do 8 across, then a 2x2 grid in the leftover space above.
5. Pour the remaining sauce over the tops of the rolled enchiladas, making sure to coat every inch of exposed tortilla with enchilada sauce. Top enchiladas with all the cheese, then cover with foil.
6. Bake for 15 minutes covered, then 10-15 minutes uncovered until the sauce is bubbling and the cheese is melted and slightly crispy on top. Let cool 5 minutes before serving.
7. Top with your favorite toppings (ideas are in the blog post), serve with your favorite sides (also in blog post), and enjoy!
8. Leave a five star rating and review if you loved the recipe!

Nutrition facts are a calculated estimate of 3 enchiladas using the extra thin corn tortillas.