Shredded Monterey Jack or Mexican Queso
Fresco cheese are just the ticket to adorn these Chicken Enchiladas
with Pickled Vegetables. Serve with juice sliced fresh fruits
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 ORTEGA® Enchilada Sauce, divided
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 preheated 350°F
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 Ortega Thick & 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.
