CHEESY CHICKEN ENCHILADAS |
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1 2 # ROTISSERIE CHICKEN, dark and white meat removed and shredded
2 T TAJIN SEASONING
2, 8oz bags SHREDDED CHEDDAR & MONTERREY JACK CHEESE, reserve 1 cup
10 FLOUR TORTILLAS
3, 10oz cans GREEN CHILE ENCHILADA SAUCE
QUESO FRESCO, crumbled (garnish)
PICO DE GALLO (garnish)
AVOCADO (garnish)
SOUR CREAM (garnish)
HOT SAUCE (garnish)
Place the shredded chicken in a medium sized bowl and add the Tajin. Toss to coat. Lay out the 10 flour tortillas on a work surface and divide the chicken among them. Top with cheese and roll tightly. Place each tortilla in a 9x13 pan and sprinkle the remaining 1 cup cheese atop. Pour the enchilada sauce evenly over the tortillas.
Bake, uncovered in a 350 degree oven for 1 hour or until hot and bubbly. Serve with assorted garnishes.
2 T TAJIN SEASONING
2, 8oz bags SHREDDED CHEDDAR & MONTERREY JACK CHEESE, reserve 1 cup
10 FLOUR TORTILLAS
3, 10oz cans GREEN CHILE ENCHILADA SAUCE
QUESO FRESCO, crumbled (garnish)
PICO DE GALLO (garnish)
AVOCADO (garnish)
SOUR CREAM (garnish)
HOT SAUCE (garnish)
Place the shredded chicken in a medium sized bowl and add the Tajin. Toss to coat. Lay out the 10 flour tortillas on a work surface and divide the chicken among them. Top with cheese and roll tightly. Place each tortilla in a 9x13 pan and sprinkle the remaining 1 cup cheese atop. Pour the enchilada sauce evenly over the tortillas.
Bake, uncovered in a 350 degree oven for 1 hour or until hot and bubbly. Serve with assorted garnishes.
