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Chicken Enchiladas

This sizzling enchiladas feature chicken breast, red onion, tomatoes, cream, Monterey Jack cheese and our Cilantro Lime Salsa.

Ingredients

  • 3 Chicken breasts, boneless
  • Salt and pepper to taste
  • 2 Tbsp. Oil
  • 1 Red onion, diced
  • 28 oz. Tomatoes, diced
  • 1/3 cup Cream
  • 4 Tbsp. Robert Rothschild Farm Cilantro Lime Salsa
  • 4-6 Flour tortillas
  • 1 package Monterey Jack cheese, shredded
  • Directions
    1. Season chicken breasts with salt and pepper. Lightly brush with oil. Roast chicken breast in 375 degrees F oven for about 20-25 minutes.
    2. Meanwhile, sauté onions until lightly browned and set aside. Puree 3/4 of the diced tomatoes and add to sauce pan. Bring tomatoes to a boil and reduce to simmer. Temper cream with some of pureed tomatoes and add tempered cream to pureed tomatoes. Add Cilantro Lime Salsa and simmer for about 3 minutes, then remove from heat.
    3. Shred chicken and add to sautéed onions. Add about 1/2 cup of tomato mixture and remaining diced tomatoes to chicken and stir well.
    4. Coat bottom of baking dish with pureed tomato mixture. Add chicken mixture in a line along one side of tortilla and roll up to form enchilada. Place in baking dish. Pour remaining tomato mixture over enchiladas and cover with shredded cheese.
    5. Place in broiler for a few minutes or in 450 degrees F oven to melt cheese.

Products used in this recipe

Cilantro Lime Salsa
Cilantro Lime Salsa
$8.99
   

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