Creamy Chicken Enchiladas
WHAT YOU NEED
- 3 cups Shredded Rotisserie Chicken
- 2 1/4 cups Cacique® Ranchero® Crema Con Sal
- 1/2 cup Minced Onion
- 1/3 cup Diced Green Chiles
- 1 ¼ cup Green Enchilada Sauce
- 3/4 tsp Garlic Powder
- 1 tsp Salt
- 1/4 -1/2 tsp Chili Powder
- 1 cup Cacique® Oaxaca, shredded and divided
- 8 Corn Tortillas
- Vegetable oil for frying
- Cilantro, chopped (for garnish)
- Green Onions, sliced
HOW TO MAKE IT
- Preheat oven to 350° F.
- Whisk together the Ranchero Crema Con Sal, minced onion, diced green chiles, enchilada sauce, garlic powder, salt and chili powder until smooth.
- Measure your shredded chicken into a medium sized bowl. Pour approximately 1/3 of the sauce onto the shredded chicken. Stir to coat the chicken. Add 1/2 cup of shredded cheese to the chicken mixture and stir to combine.
- In a medium skillet, heat vegetable oil until shimmering. Dip each corn tortilla in the warm oil to make them more pliable and prevent breaking.
- Spread a small amount of sauce in the bottom of a 9x9 pan.
- Divide the shredded chicken mixture among the 8 tortillas, spooning the mixture into a line in the center of each tortilla. Roll up the tortillas and place in the pan.
- Pour the remaining sauce over the top of the tortillas, making sure to spread the sauce into the cracks in between the tortillas. Top with the remaining 1/2 cup of cheese. Cover with aluminum foil and bake at 350° for 30 minutes. Remove the foil and bake for an additional 10 minutes.
- Serve warm topped with chopped cilantro and sliced green onions.
