* Mijas Enchiladas

Mijas Enchiladas

  • 18 oz. (1.5 jars) Mijas Salsa
  • 2 boneless, skinless chicken breasts, cooked and diced
  • 1 cup sour cream
  • 2 green onions, white and light green parts, diced
  • 10 flour tortillas
  • 1 cup shredded Mexican cheese blend
  • Mijas Verde hot sauce (optional)

Heat oven to 350'. Place about 1/4 cup salsa on bottom of 9" x 13" baking dish and spread to cover. In a medium bowl, place cooked and cubed chicken and add remaining salsa, sour cream, and green onions; stir to combine.

Scoop 1/4 cup of chicken mixture in the center of tortilla and roll it up. Place in the pan with seam side down and repeat for each tortilla. Top with 1/2 jar of Mijas salsa. Bake for 10 minutes.

Sprinkle cheese on top of enchiladas and return to oven for another 5 minutes, or until cheese is melted.

Drizzle Mijas Verde hot sauce on top (optional). Serve immediately.

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