1 cup pre-shredded 4-Cheese Mexican. Blend Cheese. HINTS: ⢠Top with salsa, Pico de Gallo or guacamole from Pick and P
CHICKEN ENCHILADAS
COMMUNITY TABLE • LOWES FOODS This delicious meal is an easy way to make the whole family happy. Spice up dinner and make this Mexican-style dish. Serves 6.
CHICKEN ENCHILADAS INGR EDI EN TS: • 16 ounce jar of Picante Sauce • 1 can 10 ¾ ounce of Cream of Chicken Soup • 2 teaspoon Cumin • 3 cups Shredded Rotisserie Chicken from Chicken Kitchen • 12, 6 inch Corn Tortillas • 1 cup Diced Onion • Cooking spray • 1 cup pre-shredded 4-Cheese Mexican Blend Cheese HINTS : • Top with salsa, Pico de Gallo or guacamole from Pick and Prep • Add some sour cream on top
DI R E CT I O NS : • Preheat oven to broil - High • Mix first 3 ingredients in a small medium pot, stir well with a whisk. • Bring to simmer till hot over medium-low heat, reserve 3/4 of sauce mixture. • Add chicken and cook 2 min or until chicken is heated. • Take the reserved sauce and put in a shallow pan, take each tortilla and dip it in sauce on each side till pliable. • Spoon small amount of mixture into each tortilla and roll up. (do not over stuff so it will not tear). • Spoon a small amount of sauce in bottom of 13x9 baking dish coated with non-stick cooking spray. Arrange tortillas seam side down in pan. • Top with the last bit of sauce and shredded cheese sprinkle w/ dash of cumin. Bake till warm inside and cheese is golden and bubbly.
