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.

Chicken Enchiladas with Pickled Vegetables

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)

1. Combine chicken and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada in small skillet; heat until warm.
2. 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.
3. 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.
4. Bake in 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 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.