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Enchiladas
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Recipe of the
Day
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Chicken Enchiladas with Pickled Vegetables
Category:
Mexican, North American, Poultry, South American
Yield: 4 servings
| 2
1/2 |
cups |
(about 3 large
half breasts) cooked shredded chicken breast meat |
| 1
1/4 |
cups |
(10-ounce can)
ORTEGA® Enchilada Sauce, divided |
| 1/4 |
cup |
vegetable oil |
| 8 |
|
(6-inch) corn
tortillas |
| 3/4 |
cup |
(3 ounces)
SARGENTO® Fancy Shredded Monterey Jack Cheese or queso fresco |
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Pickled
Vegetable Garnish (recipe follows) |
Procedures
- COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
- Pour remaining enchilada sauce in small skillet; heat until warm.
- HEAT vegetable oil in separate small skillet over medium-high heat for
2 to 3 minutes.
- Pass tortillas, using tongs, through oil to soften.
- Place on paper towels to soak.
- Pass tortillas through enchilada sauce.
- PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
- Place seam-side down on microwave-safe platter or baking dish.
- Top with remaining enchilada sauce; sprinkle with cheese.
- Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on
HIGH (100%) power for 4 to 5 minutes or until heated through and cheese
is melted.
- Top with pickled vegetables.
- FOR PICKLED VEGETABLE GARNISH:
- COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup
chopped onion, 1/2 cup ORTEGA® Thick & Chunky Salsa and 2
tablespoons red wine vinegar in medium bowl.
- Recipe and photo provided by Ortega® and Ortega.com
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More Recipes:
Enchiladas Chili Con
Carne Fajitas Quesadillas
Tacos Tortillas |
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This site was last updated on
01.01.2006
More information: webmaster@egourmetmeals.com
Copyright © 1997-2006 eGourmetMeals All right reserved.
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