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Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
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Heat olive oil over medium heat in a large skillet. Add onion and cook until soft and translucent. Add garlic and cook another 30 seconds until fragrant. Add chili powder, cumin, crushed red pepper flakes and salt.
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Pour in Hunt's Tomato Sauce and chicken broth. Whisk to combine. Bring to a boil and allow to cook 2 minutes, stirring occasionally. Remove about 1 ½ cups of the sauce and set aside.
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Stir the shredded chicken and pinto beans into the remaining sauce.
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To assemble, place your corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for about 20 seconds or until soft and pliable.
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Working on one tortilla at a time, spoon about ⅓ of the chicken mixture into the tortilla. Wrap up and place seam side down in the prepared pan. Repeat with remaining tortillas.
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Pour the reserved sauce over top and sprinkle with the cheese.
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Bake for about 20 minutes or until cheese is melted and bubbly. Serve with garnishes if desired.