Adapted from Publix Aprons
Ingredients cooking spray
2 tablespoons fresh cilantro, coarsely chopped
1 small tomato, finely chopped
1/2 chilled Deli rotisserie chicken (2 cups), chopped
3/4 cup refried beans
2 (10-oz) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-oz) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese
aluminum foil
Prep
- Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
- Chop cilantro; place in medium bowl. Chop tomato; set aside.
- Remove chicken (breast only) from bones; cut into bite-size pieces and add to cilantro.
- Stir into chicken: beans and 1 can enchilada sauce. Spoon chicken mixture equally down center of tortillas; roll tortillas around filling and place, seam side down, in baking dish.
- Pour remaining can of enchilada sauce over enchiladas. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
- Cover with foil; bake 15 minutes.
- Remove foil; bake 5-10 more minutes or until thoroughly heated and cheese melts. Serve. (Makes 6 servings.)
Guacamole-Salsa Salad
Ingredients
2 tablespoons fresh cilantro, coarsely chopped
3 medium avocados
juice of 1 lime
3/4 cup Deli mild salsa
1 (8-oz) bag shredded lettuce
Prep
2 tablespoons fresh cilantro, coarsely chopped
3 medium avocados
juice of 1 lime
3/4 cup Deli mild salsa
1 (8-oz) bag shredded lettuce
Prep
- Chop cilantro and cut avocados into bite-size pieces; place both in medium bowl.
- Squeeze lime over avocados (about 1 tablespoon); gently stir in salsa.
- Serve over shredded lettuce.
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