- 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
- 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.
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.
cheese on top of enchiladas and return to oven for another 5 minutes, or until
cheese is melted.
Mijas Verde hot sauce on top (optional). Serve immediately.
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