1 bottle CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE *
12 oz cooked shredded chicken
(or other filling of choice)
6 corn tortillas (warmed so
they are pliable)
6 oz cotija cheese, crumbled
(or other cheese of choice)
Place 4 tablespoons Chef LaLa Homemade Red Sauce in a 12-in. skillet to cover bottom evenly.
Working one at a time, place 2
oz chicken in center of tortilla. Roll tortilla and place into skillet, overlap
facing down. Repeat.
Pour remainder of sauce over
the tops of the enchiladas, and sprinkle with cheese.
Cover and cook over medium
heat for 5 – 10 minutes.
Serves 2-3.
* --For Enchiladas Suizas, use
CHEF LALA HOMEMADE GREEN SAUCE!
MODERN TIP FOR SOFTENING CORN TORTILLAS:
warm 15 seconds in microwave in a damp paper towel.
No comments:
Post a Comment