4 cups shredded chicken
1 jar Newman’s Own® Medium Chunky Salsa
¼ tsp dried oregano
¼ tsp ground cumin
14 corn tortillas
1 can (28 oz) medium green chile enchilada sauce
1 package (8 oz) shredded Mexican 4 cheese blend
- Heat oven to 350 degrees Fahrenheit. In medium bowl mix chicken, ¾ cup of salsa, oregano and cumin.
- Place the enchilada sauce in a bowl. Dip a tortilla in the sauce, fill with some of the chicken and roll the tortilla up. Place the enchilada in a 15 X 9 baking dish, seam side down.
- Repeat with the remaining tortillas and chicken until the pan is full.
- Pour the remaining enchilada sauce over the enchiladas, then top with the cheese. Spoon the remaining salsa in a stripe down the center of each row.
- Cover the pan with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes, until the cheese is bubbly.
By: Black Girl Chef’s Whites
