Mojo Chicken Enchiladas

Preheat oven to 350.

In a bowl, combine shredded chicken with Mojo Marinade and set aside. I find Mojo Marinade in the Hispanic section of my local grocery store.

Dice the onion.

Heat a little olive oil over medium-high heat and add the onion, cooking until translucent, 3-5 minutes. Add the southwest seasoning. Dump the shredded chicken mixture into the onion and stir until the chicken is just heated.

Set one cup of shredded cheese aside. I like to use colby jack for these enchiladas, but I think any mild cheese would work.

In an 8×8 pan, pour a little of the enchilada sauce to coat the bottom.

One at a time, fill each tortilla with the chicken mixture, and top with the cheese from the 2 cups. I forgot to measure this part so just try to divide everything equally.

Roll each tortilla and place seam side down in the pan, side by side. You can tuck the ends if you need to. You could try to fit another one in there, but I had to stop at 5. A 9×13 pan was way too big for what I wanted to make.

Pour remaining enchilada sauce over the enchiladas until they are covered. I ended up using about 1 1/2 cans of sauce, use more or less to your preference. I like my enchiladas really gooey so I pretty much drown them.

Top with the reserved cheese, then add more if you want it really cheesy.

Pop into the oven for about 10 minutes, or until the cheese on top is melted and the sauce is bubbling.

Serve with diced tomatoes and sour cream.