Chicken Enchiladas

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Mexican Chicken Enchiladas...spicy Mexican dish
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Ingredient and Portion
1 can Green Enchilada Sauce
1 cup chopped onion
1/4 cup fresh cilantro
2 minced garlic cloves
2 cups cooked and shredded chicken breast
1/4 cup oil
8 6″ corn tortillas
1/2 tsp. chili powder
4 lime wedges
(optional) cilantro sprigs
Method
Preheat oven to 425°F. Combine first four ingredients in blender; process until smooth. In a separate bowl, combine chicken and Cacique® Crema Mexicana and ½ cup of salsa mixture. In a medium pan, heat 1 Tbsp. of oil. Lightly fry one tortilla at a time for about 10 seconds each. Remove and drain oil on a paper towel. Add more oil to pan as necessary. Spoon about ¼ cup of chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11×7 inch-baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil, and chicken mixture. Pour remaining salsa mixture over enchiladas; sprinkle evenly chili powder. Bake at 425°F for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
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