With a quick fix dinner solution like this, you can bring Mexico to your table in a flash.
|2 tbsp||vegetable oil|
|1 Pkg||Maple Leaf Natural Selections® Slow Roasted Shredded Chicken|
|½||small onion, diced|
|2||cloves garlic, minced|
|1||chipotle pepper, minced|
|1 can||(127 ml) chopped green chili|
|2 ½ cups||mild salsa, divided|
|½ cup||sour cream|
|1 ½ cups||tomatillo salsa|
|1/3 cup||refried beans|
|4||green onions, thinly sliced|
|1 cup||cheddar cheese, grated|
|1 cup||mozzarella cheese, grated|
|½ cup||monterrey jack cheese|
Preheat oven to 350 degrees. Lightly coat 1 9 x 13 rectangle baking dish with nonstick cooking spray.
Heat oil in a large skillet. Cook onions until just softened and fragrant, about 2 to 3 minutes. Add garlic, coriander and cumin. Combine and stir for about 1 minute. Add chipotles, green chili, half the salsa, chicken, corn and sour cream. Stir to combine and remove from heat.
Spoon tomatillo salsa into the bottom of the baking dish.
Lay tortillas onto a clean flat work surface. Spread each tortilla with a thin layer of refried bean. Divide chicken filling and mozzarella cheese between the 6 tortillas. Roll each tortilla into an enchilada. Place into baking dish.
Pour remaining salsa over enchiladas and sprinkle with remaining cheeses.
Bake in preheated oven for about 15 minutes or until cheese is golden and bubbly.
Garnish with green onions.
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