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Chicken
>> Chicken Enchiladas With Pickled Vegetables
Ingredients:
2 ½ Cups Cooked Shredded Chicken Breast Meat
1 (10-ounce) Can Ortega® Enchilada Sauce, Divided
¼ Cup Vegetable Oil
8 (6-inch) Corn Tortillas
¾ Cup Shredded Monterey Jack, Or Queso Fresco
Pickled Vegetable Garnish, (recipe Follows)
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 Dish. Top With Remaining Enchilada Sauce; Sprinkle With Cheese. Bake In Preheated 350of Oven For 10 To 15 Minutes Or Microwave On High (100%) Power For 4 To 5 Minutes Or Until Heated Through And Cheese Is Melted. Top With Pickled Vegetables
Makes 4 Servings.
You can serve with your family and friends.
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