Chicken Enchiladas With Pickled Vegetables Recipe

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)

How to make Chicken Enchiladas With Pickled Vegetables

1. Combine chicken and ¼ cup enchilada sauce in medium bowl.
2. Pour remaining enchilada in small skillet; heat until warm.
3. Heat vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
4. Pass tortillas, using tongs, through oil to soften.
5. Place on paper towels to soak.
6. Pass tortillas through enchilada sauce.
7. Place ¼ cup chicken mixture down center of each tortilla; roll up.
8. Place seam-side down on microwave-safe platter or baking dish.
9. Top with remaining enchilada sauce; sprinkle with cheese.
10. 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.
11. Top with pickled vegetables

Notes