Hasselback Enchiladas - Furlani Foods

Ingredients

• 16 slices Furlani garlic Texas Toast or garlic Parm Texas toast
• 1 tbsp (15 mL) vegetable oil
• 28 oz (796 mL) can fire-roasted tomatoes
• 1/2 (125 mL) cup water
• 1 tsp (5 mL) apple cider vinegar
• 2 tbsp (30 mL) olive oil
• 2 tsp (10 mL) chili or chipotle chili powder
• 2 tsp (10 mL) granulated onion powder
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) dried oregano
• 2 tsp (10 mL) salt
• 1/2 tsp (2 mL) black pepper
• 2 cups (500 mL) cooked chicken, shredded
• 1 sweet pepper, chopped (any colour)
• 2 1/2 cup (625 mL) shredded Tex-Mex cheese, divided
• 1 cup (250 mL) frozen corn
• 1/2 cup (125 mL) red onion, thinly sliced half-moons (optional)
• 1 green sweet pepper, finely diced
• 1 red sweet pepper, finely diced pickled jalapeños (optional)
• 1/2 cup (125 mL) green onion, thinly sliced (optional)