Chicken Enchiladas

Servings: 4

Ingredients

• 1 large chicken breast, skinless, boneless
• 2 tomatoes, diced
• 1 onion, diced
• 2 garlic cloves
• 8 corn tortillas
• 2 Tbsp. cooking oil
• 2 tsp. Chef Merito® Chicken Seasoning or Chef Merito® Chicken Bouillon
• 2 cups water
• 12 oz. cheddar jack cheese blended mix
• 8 oz. sour cream
• 4 Tbsp. Chef Merito® Adobo para Costillas Norteñas

Preparation

1. Sprinkle the chicken breast with Chef Merito® Chicken Seasoning or Chef Merito® Chicken Bouillon. Boil the chicken in a pot with enough water to cover the breast until fully cooked. Cool, then shred the chicken breast.
2. In a blender, blend the tomatoes, ½ diced onion, garlic cloves, and Chef Merito® Adobo para Costillas Norteñas with 2 cups of water.
3. In a separate pot, heat 2 Tbsp. of oil over medium heat. Add the blended sauce and cook until it starts boiling. Reduce heat and let simmer for 20 minutes.
4. Place the sauce in a bowl or dish and dip the tortillas one at a time. Place the dipped tortillas in a separate dish and stuff them with shredded chicken, cheese, sauce, and sour cream. Roll them up and place them seam-side down in a baking dish.
5. Pour more sauce over the tortillas and sprinkle with cheese.
6. Bake in a preheated oven at 350°F for 20 to 25 minutes or until golden brown.
7. Serve with additional sour cream, more cheese, and sliced onions.