Chili's Chicken Enchiladas Recipe

Chili's Chicken Enchiladas Recipe

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Chicken Enchiladas Recipe

Ingredients Amount Notes

Corn Tortillas 8 each Corn tortillas are available in most grocery stores

Pulled Chicken 1 lb Bake and shredded chicken

Enchilada Sauce 16 oz Available in some specialty stores

Shredded Monterey Jack Cheese 6 oz For topping

Chopped Cilantro 3 tbsp For topping

Corn and Black Bean Salsa See below For topping

Directions:

1. Preheat oven to 375°.

2. Blanch tortillas in small amount of oil, 4 seconds on each side.

3. Stuff and roll each tortilla with 2 oz of shredded chicken and place in baking dish.

4. Cover each enchilada with 2 oz of enchilada sauce and top with shredded Monterey Jack cheese.

5. Bake 8-10 minutes until cheese is melted and begins to brown slightly.

6. While enchiladas bake, prepare corn and black bean salsa in a small bowl:

· 1 cup corn

· ½ cup black beans (drained)

· ½ cup diced red onions

· 1/8 cup diced jalapeños

· ¼ cup diced red peppers

· 1/8 cup chopped cilantro

· 1/8 cup fresh lime juice

· 1/8 cup oil

7. Once enchiladas are baked, remove from oven and top with cilantro and corn and black bean salsa.

8. Serve and enjoy with a side of black beans and rice.

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