Illustration depicting a plethora of fresh cooking ingredients

Chicken and Cotija Enchiladas

Prep time: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Chicken and Cotija Enchiladas

Prep time: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 |

Chicken and Cotija Enchiladas

INGREDIENTS

  • 1 jar of Cook's Pantry Mild Green Enchilada Sauce
  • 1 large skinless boneless chicken breast - cooked and shredded (use leftover Rotisserie chicken)
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 2 cups Cotija cheese - crumbled
  • 1 can chopped green chilis - drained (4 ounce)
  • 8-10 corn tortillas
  • Olive oil

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In medium saute pan over medium heat add olive oil and saute onion, garlic and pinch of salt for 3-5 minutes. Add cooked chicken and green chilis and saute for 3-5 minutes more. If using raw chicken - cook chicken breast in oven - whole with salt, pepper and olive oil until done. Let cool and shred. Then add to cooked onions. Set chicken aside in bowl to cool. Crumble Cotija cheese in bowl. Gently warm tortillas in hot pan with a little oil just until soft 1-2 minutes per side.
  3. In oven proof baking dish (8 x 8) pour ½ cup enchilada sauce in bottom and gently coat each side of tortilla with sauce. Put 2-3 tablespoons of chicken mixture and about 1-2 tablespoons crumbled cheese into each tortilla and roll over to enclose. Continue with remaining tortillas.
  4. Pour the remaining sauce over the rolled enchiladas and top with remaining cheese. Cover with a piece of parchment followed by foil.
  5. Bake for 20 minutes, remove parchment and foil and bake for another 10 minutes or until cheese is melted. Serve immediately.
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