Chicken Enchiladas

Chicken Enchiladas

Huevos Rancheros

Chicken Enchiladas

Mexican Lasagna

Other Suggestions

Text Box: 500 ml (2 Cups) Cooked Chicken ¾ Shredded 500 ml (2 Cups) Sour Cream 500 ml (2 Cups) Cheddar Cheese ¾ Shredded 250 ml (1 Cup) El Molino Salsa Picante 5 ml (1 tsp) Ground Cumin 10 Flour Tortillas 125 ml Fresh Tomatoes ¾ Chopped Sliced Black Olives Mix chicken, half the sour cream (250 ml), half the cheese (250 ml), three (3) heaping tablespoons of salsa, and ground cumin. Place about 125 ml (¼ cup) of mixture down the center of each tortilla and roll up. Place filled tortillas seam side down in a lightly greased 13” X 9” baking pan. Top with remaining salsa. Bake @ 350 °F for approximately 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes or until cheese melts. Top with chopped tomatoes and olives. Serve with the rest of the sour cream.