Blog | Weekly Specials

Chile Verde Chicken Enchiladas

Ingredients

  • 1 (19 oz) can Las Palmas® Green Enchilada Sauce
  • 1-1/2 cups Pacific Foods Organic Condensed Cream of Mushroom Soup
  • 1/2 cup fresh cilantro
  • 2 tsp Spice Islands cumin
  • 2 cups Haggen rotisserie chicken breast meat, shredded
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup oil
  • 8 6″ corn tortillas
  • 1/2 cup Cacique® Queso Fresco, crumbled
  • 1/2 tsp Spice Islands chili powder
  • 4 lime wedges
  • Cilantro (optional)

Directions

Preheat oven to 375°F

In medium saucepan combine green enchilada sauce, soup, cilantro and cumin. Heat on medium-low until mixture comes to a boil. In a separate bowl, combine chicken and 3/4 cup shredded cheese and 1/2 cup of sauce mixture. In a medium pan, heat 1 Tbsp of oil. Lightly fry one tortilla at a time for about 10 seconds each. Remove and drain oil on a paper towel.
Add more oil to pan as necessary.

Spoon about 1/4 cup of chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11″x7″ baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining Monterey jack cheese,  Cacique® Queso Fresco and chili powder. Bake at 375°F for 25–30 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro, if desired.

Serve with Pacific Naturals Foods Organic Refried Pinto Beans.

 HAGGEN BLOG: Passport to Flavors Mexico Recipe for Chili Verde Chicken Enchiladas. Visit haggen.com for all our Cinco de Mayo recipes.

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