Chicken Enchiladas.
You have to try these, they are soo simple to make and taste amazing!
Ingredients
10 Mission® Corn Tortillas heated 1 tablespoon vegetable oil 1 onion chopped 2 cloves garlic, minced 1 (4 ounce) can green chilies, chopped 1 pound cooked chicken, shredded 1 (10 ounce) can enchilada sauce 1/2 cup jalapeno jack cheese, shredded cooking spray
Directions
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
Ingredients
10 Mission® Corn Tortillas heated 1 tablespoon vegetable oil 1 onion chopped 2 cloves garlic, minced 1 (4 ounce) can green chilies, chopped 1 pound cooked chicken, shredded 1 (10 ounce) can enchilada sauce 1/2 cup jalapeno jack cheese, shredded cooking spray
Directions
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
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