Chicken and cheese enchiladas

Chicken and cheese enchiladas



  • salsa
  • shredded Cheddar cheese - 3 oz
  • tomato paste - 1 Tbsp
  • fresh lime juice - 2 tsp
  • 6-inch corn tortillas - 4 item
  • low-sodium beef broth - 1/2 c
  • finely chopped red onion - 1/2 c
  • shredded cooked chicken - 8 oz
  • parsley sprigs for garnish optional - 1 item

How to make chicken and cheese enchiladas:

Preheat oven to 350°. In a medium bowl, combine the chicken, 1/2 cup of the salsa and the lime juice. to the remaining salsa, add the beef broth and tomato paste; stir until blended. Pour half of the sauce into an 8-inch square baking pan or casserole. Spoon 1/4 of the chicken mixture into the center of each tortilla. Sprinkle 1 1/2 tablespoons of the cheese over the chicken mixture. Loosely roll the tortillas and arrange, seam side down, over the sauce in the pan. Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and the red onion. Bake until hot and bubbly, about 25 minutes.

Recipe categories: Cheese, Chicken, Poultry.

Chicken and cheese enchiladas
Average rating: 3.7 of 5, total votes: 9
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
sugar, cream cheese, eggs, chopped pecans, pkg, milk, onions, chopped, dash of red pepper
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