Chicken & Corn Enchiladas With Pico De Gallo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
  • In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
  • Microwave the sauce ingredients for 5 minutes then set aside.
  • Lay one flour tortilla on a flat surface (I use a plate).
  • Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
  • Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
  • Roll tortilla away from you ending when the tortilla is completely rolled.
  • Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
  • NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
  • Repeat rolling tortillas until all the meat filling is used up.
  • Sprinkle half of the remaining cheese over the top of the rolled tortillas.
  • Cover the tops and ends of all the tortillas with the Sauce.
  • Sprinkle the remaining cheese over the top of the Sauce.
  • Bake 30 min in a preheated 350 degree oven.
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