Chicken Enchiladas with Pickled Vegetables
Shredded Monterey Jack or Mexican queso fresco cheese are just the ticket to adorn these chicken enchiladas. Serve with sliced fresh fruit lightly sprinkled with freshly-squeezed lime juice.
2 1/2 cups cooked shredded chicken breast meat
1 (10-ounce) can enchilada sauce - divided use
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup shredded Monterey Jack, or queso fresco
Pickled Vegetable Garnish (recipe follows)
- Combine chicken and 1/4 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 1/4 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 a preheated 350°F (175°C) 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 (2 enchilada) servings.
For Pickled Vegetable Garnish: Combine 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup thick and chunky salsa and 2 tablespoons red wine vinegar in medium bowl.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.