Grilled Chicken Enchiladas

Ingredients

2 cups water
2 cups crushed tomatoes
Enchilada Sauce
1 lb. shredded cheddar
10-12 soft corn tortillas
2 lbs. grilled, shredded, chicken breast
½ tsp. Garlic in Oil
1 medium onion, small-diced
1 Tbsp. olive oil
1 tsp. Liquid Vegetable Consommé Prep
RC Ancho Chile Flavor Concentrate
1 Tbsp. cornstarch
¼ cup chopped scallions

Instructions

(yields 10-12 portions)

Heat oil and sauté the onion and Garlic in Oil. Add the chicken and mix well. Remove from the fire. In a separate pan, combine the tomatoes, water, Liquid Vegetable Consommé Prep, Ancho Chile Flavor Concentrate, to taste, and cornstarch. Simmer for 5-10 minutes. Add the scallions and mix well. Add ½ cup of sauce mixture to the chicken. Fill tortillas with chicken mixture and roll. Place in an oiled pan, seam side down. Top with sauce and cheese. Bake at 350º until internal temperature reaches 165°F.