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)
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 Meals.com, used with permission.
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