Print this page
Chicken Enchiladas Chicken Enchiladas Mission Foods
Ethnic

Chicken Enchiladas

Rate this item
(0 votes)
 Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
Preparation
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods