A traditional enchilada with chicken, fresh cilantro, and other Mexican-inspired ingredients. This is a mouthwatering meal for any family meal or get-together.
Total Cook Time: 30 Min
1 can Las Palmas® Green Enchilada Sauce
1 cup onion, chopped
1/4 cup fresh cilantro
2 garlic cloves, minced
2 cups chicken breast, cooked and shredded
1/3 cup Crema Mexicana, can be substituted with softened cream cheese
1/4 cup oil
8 6" corn tortillas
1/2 cup Queso Fresco, crumbled
1/2 tsp. chili powder
4 lime wedges
cilantro sprigs, (optional)
Preheat oven to 425°F. Combine first four ingredients in blender; process until smooth. In a separate bowl, combine chicken and Crema Mexicana and ½ cup of salsa 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 ¼ cup of chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11x7 inch-baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil, and chicken mixture. Pour remaining salsa mixture over enchiladas; sprinkle evenly with Queso Fresco and chili powder. Bake at 425°F for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.