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Chicken Enchiladas with Pickled Vegetables recipe

Chicken Enchiladas with Pickled Vegetables.

Shredded Monterey Jack or Mexican quesofresco cheese are just the ticket to adorn these chicken enchiladas.Serve with sliced fresh fruit lightly sprinkled with freshly-squeezedlime juice.

Recipe: Chicken Enchiladaswith Pickled Vegetables

2 1/2 cups cooked shredded chicken breastmeat
1 (10-ounce) can enchilada sauce – divided use
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup shredded Monterey Jack, or queso fresco
Pickled Vegetable Garnish (recipe follows)

  • Combine chicken and 1/4 cup enchiladasauce in medium bowl. Pour remaining enchilada in small skillet;heat until warm.
  • Heat vegetable oil in separate small skilletover medium-high heat for 2 to 3 minutes. Pass tortillas, usingtongs, through oil to soften. Place on paper towels to soak.Pass tortillas through enchilada sauce.
  • Place 1/4 cup chicken mixture down centerof each tortilla; roll up. Place seam-side down on microwave-safeplatter or baking dish. Top with remaining enchilada sauce; sprinklewith cheese.
  • Bake in preheated 350°F (175°C)oven for 10 to 15 minutes or microwave on HIGH (100%) power for4 to 5 minutes or until heated through and cheese is melted.Top with pickled vegetables

    Makes 4 servings.

    For Pickled Vegetable Garnish: Combine1 cup each, peeled, chopped cooked potato and carrot, 1 cup choppedonion, 1/2 cup thick and chunky salsa and 2 tablespoons red winevinegar in medium bowl.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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