| Today's Special Recipe - Chicken Enchiladas with Pickled Vegetables
Ingredients:
2 ½ cups cooked shredded chicken breast meat
1 (10-ounce) can ORTEGA® Enchilada Sauce, d
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Preparation:
Combine chicken and ¼ cup enchilada sauce in medium bowl.
Pour remaining enchilada in small skillet; heat until warm.
Heat vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften.
Place on paper towels to soak.
Pass tortillas through enchilada sauce.
Place ¼ cup chicken mixture down center of each tortilla; roll up.
Place seam-side down on microwave-safe platter or baking..
Chicken Enchiladas with Pickled Vegetables Recipe >> View All Recipes |
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