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      Simple Quick Chicken Enchiladas

      1 can (10 oz) Old El Paso® enchilada sauce

      1/4 cup cilantro sprigs

      1/4 cup parsley sprigs

      1 tablespoon lime juice

      2 cloves garlic

      2 cups chopped cooked chicken or turkey

      1 cup shredded mozzarella cheese (4 oz)

      6 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

      1 medium lime, cut into wedges

      1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

      2 In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic.
      Cover; blend on high speed about 30 seconds or until smooth.

      3 In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas.
      Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.

      4 Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges.

      Garnish with additional cilantro sprigs if desired.
      Don’t forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup refried beans.
      If you prefer green enchilada sauce to the red variety, go ahead and use it instead.

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