Prep: 18 Mins Cook: 12 Mins

Shredded Monterey Jack or Mexican Queso Fresco cheese are just the ticket to adorn these Chicken Enchiladas with Pickled Vegetables. Serve with juice sliced fresh fruits lightly sprinkled with freshly- squeezed lime juice.

Chicken Enchiladas with Pickled Vegetables

Ingredients

  • 2 1/2 cups cooked shredded chicken breast meat
  • 1 can (10-oz.) ORTEGA Enchilada Sauce, divided
  • 1/4 cup vegetable oil
  • 8 (6-in.) corn tortillas
  • 3/4 cups shredded Monterey Jack, or queso fresco
  • 1 recipe pickled vegetable garnish, (recipe follows)

Directions

  • 2 1/2 cups cooked shredded chicken breast meat
  • 1 can (10-oz.) ORTEGA Enchilada Sauce, divided
  • 1/4 cup vegetable oil
  • 8 (6-in.) corn tortillas
  • 3/4 cups shredded Monterey Jack, or queso fresco
  • 1 recipe pickled vegetable garnish, (recipe follows)
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