CHICKEN ENCHILADAS WITH PICKLED VEGETABLES

CHICKEN ENCHILADAS WITH PICKLED VEGETABLES

Ingredients for 4 Servings

2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat
1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce, divided
1/4 cup Vegetable oil 8 (6-inch) corn tortillas
3/4 cup (3 ounces) SARGENTO® Fancy Shredded Monterey Jack Cheese or queso fresco Pickled Vegetable Garnish (recipe follows)

Procedure:

1. COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
2. Pour remaining enchilada sauce in small skillet; heat until warm.
3. HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
4. Pass tortillas, using tongs, through oil to soften.
5. Place on paper towels to soak.
6. Pass tortillas through enchilada sauce.
7. PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
8. Place seam-side down on microwave-safe platter or baking dish.
9. Top with remaining enchilada sauce; sprinkle with cheese.
10. Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes
    or until heated through and cheese is melted.
11. Top with pickled vegetables.
12. FOR PICKLED VEGETABLE GARNISH:
13. COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion,
    1/2 cup ORTEGA® Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.
14. Recipe and photo provided by Ortega® and Ortega.com

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