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.
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