I've tried many others, but this red sauce from TJ's remains my favorite.
Here's the full list of ingredients I use on my enchiladas (for 2 servings):
-2 flour tortillas (I like flour as opposed to corn because I stuff a lot of filler in them and corn tortillas always break on me)
-2 small chicken breasts
-1/2 small yellow onion, diced
-1 cup sliced/washed button mushrooms
-1 clove garlic, minced
-1/2 bottle TJ's enchilada sauce
-1 tsp seasoning blend (I used Williams Sonoma chili-lime rub, but you can also mix up little dashes of chili powder, paprika, onion/garlic powder, salt & pepper)
-Any sides you desire (rice, beans, salad)
First pre-heat your oven to 350 degrees.
Then sautee the onion, garlic and mushroom together in a pan. I don't use oil; I stir the veggies constantly so they don't burn while cooking on medium heat. Once they're all soft, I sautee my chicken breasts (using the same no-oil method) in a separate pan with the seasonings, and then I add the chicken to the veggie pan. Next I roll up the mixture in tortillas, like so.
My enchiladas look like the above when they come out of the 350 degree oven.
Then I plate them with the sides (I went the lazy route with the beans tonight; they're fat-free refried black beans from a can). And I added some greens and roasted peppers (because there's no such thing as too many vegetables for me). Ole!