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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