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Chicken & Cheese EnchiladasOn A Budget For less than $2.00 per serving this is a quick and easy dinner the whole family will love. It takes a few more minutes to make the enchilada sauce from scratch; but it's worth it!Ingredients6 servings 1 tablespoon canola oil
2 teaspoons all-purpose flour 1 can (14 ounces) chicken broth 1 can (6 ounces) tomato paste 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon ground cumin ½ teaspoon salt 2 cups rotisserie chicken, cut into bite size pieces 2 cups (8 ounces) Crystal Farms® Shredded Mexican 3 Cheese ¼ cup finely chopped onion 6 (7 to 8-inch) flour tortillas*
Cooking DirectionsHeat oven to 375° F. Spray 13x9-inch baking dish with nonstick cooking spray; set aside. Heat oil medium saucepan over medium heat. Stirring constantly, add flour and cook 1 minute. Slowly add chicken broth, whisking until smooth. Stir in tomato paste, chili powder, oregano, cumin and salt. Bring to a boil. Reduce heat; cook 10 minutes or until slightly thickened. Meanwhile stir together chicken, 1 cup Crystal Farms® Mexican 3 Cheese and onion. Divide mixture evenly into center of each tortilla. Roll up tortilla tightly; place in pan. Pour sauce over tortillas. Cover; bake 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes or until cheese is melted.
Tip: If tortillas are cold, heat for 10 seconds in microwave for easier rolling. |
