CORN TORTILLA MEALS RECIPES

Name: Corn Tortilla Enchiladas with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 14 Extra Thin Yellow Corn Tortillas; 1 lb cooked Chicken, shredded; 2 Tbsp Taco seasoning; 8 ounces light shredded Mozzarella cheese, divided; 1 cup prepared Salsa; 8 oz Red enchilada sauce; 8 oz Green enchilada sauce; diced Tomato for topping; chopped Cilantro for topping; Avocado for topping; Sour cream for topping

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CORN TORTILLA ENCHILADAS WITH CHICKEN - MISSION FOODS

Corn Tortilla Enchiladas with Chicken - Mission Foods image

Provided by Mission Foods

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

14 Extra Thin Yellow Corn Tortillas
1 lb cooked Chicken, shredded
2 Tbsp Taco seasoning
8 ounces light shredded Mozzarella cheese, divided
1 cup prepared Salsa
8 oz Red enchilada sauce
8 oz Green enchilada sauce
diced Tomato for topping
chopped Cilantro for topping
Avocado for topping
Sour cream for topping

Steps:

Preheat oven to 350ºF. Lightly spray 9x13" glass dish with nonstick cooking spray.
Spread about 4 tablespoons of red enchilada sauce in the top half of the baking dish, lengthwise. Spread about 4 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and the salsa.
Prepare corn tortillas, about 5 at a time, in between a damp paper towel and in the microwave for about 30 seconds. This will keep them from cracking when you roll them.
Fill corn tortillas evenly with chicken/cheese filling, and roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
Top with any desired toppings and serve.

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