Chicken Enchiladas Chile and Roasted Garlic
By sassy47
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Ingredients
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 1 can(4.5 oz) Old El Paso® chopped green chiles
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
- 1 cup crumbled queso fresco cheese
- 8 corn tortillas
- Garnishes (if desired)
- 1/2 cup sour cream
- 1 medium avocado, pitted, peeled and sliced
Details
Servings 4
Preparation
Step 1
Heat oven to 350°F.
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 3 minutes or until onion begins to soften. Add green chiles and chicken, stirring well. Stir in 1/2 cup of the cooking sauce, stirring well to combine. Remove from heat; stir in 1/2 cup of the cheese.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Using remaining cooking sauce, brush both sides of each tortilla. Spoon about 1/3 cup filling in each tortilla. Fold tortillas around filling, and place seam side down in pan. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.
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