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Grilled Chicken Enchiladas
10-12 portions
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, small-diced
- ½ tsp. chopped garlic
- 2 lbs. grilled, shredded, chicken breast
- 10-12 soft corn tortillas
- 1 lb. shredded cheddar
- Enchilada Sauce
- 2 cups crushed tomatoes
- 2 cups water
- 1 tsp. RC Vegetable Consommé Prep
- RC Ancho Chile Concentrate
- 1 Tbsp. cornstarch
- ¼ cup chopped scallions
Instructions
- 1 Heat oil and sauté the onion and chopped garlic.
- 2 Add the chicken and mix well.
- 3 Remove from the fire.
- 4 In a separate pan, combine the tomatoes, water, RC Vegetable Consommé Prep, RC Ancho Chile Concentrate, to taste, and cornstarch.
- 5 Simmer for 5-10 minutes.
- 6 Add the scallions and mix well.
- 7 Add ½ cup of sauce mixture to the chicken.
- 8 Fill tortillas with chicken mixture and roll.
- 9 Place in an oiled pan, seam side down.
- 10 Top with sauce and cheese.
- 11 Bake at 350º until heated through.