- February 4, 2016 at 6:36 am #22718ArtfulParticipant
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Simple Quick Chicken Enchiladas
1 can (10 oz) Old El PasoÂ® 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 PasoÂ® 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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