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Chicken >> Chicken Enchiladas With Pickled Vegetables
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Chicken >> Chicken Enchiladas With Pickled Vegetables


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)
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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