Chicken and Cheese Enchiladas
Chicken And Cheese Enchiladas is an moderately easy dinner. Made with 8 oz. shredded cooked chicken, 1 1/2 c. salsa, 2 tsp. fresh lime juice, 1/2 c. low-sodium beef broth and 1 tbsp. tomato paste, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
In a medium bowl, combine the chicken, 1/2 cup of the salsa and the lime juice. to the remaining salsa, add the beef broth and tomato paste; stir until blended.
Pour half of the sauce into an 8-inch square baking pan or casserole. Spoon 1/4 of the chicken mixture into the center of each tortilla. Sprinkle 1 1/2 tablespoons of the cheese over the chicken mixture.
Loosely roll the tortillas and arrange, seam side down, over the sauce in the pan.
Spoon the remaining sauce over the enchiladas.
Sprinkle with the remaining cheese and the red onion. Bake until hot and bubbly, about 25 minutes.
π· Perfect Pairings
Complete your meal with these
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