SWEET & SPICY ENCHILADAS
with La Mexicana Mango Peach Salsa
Serves: 3-4
Time: 35 min
INGREDIENTS
- 6-8 corn tortillas
- 2 cups shredded cheese
- 3 cups shredded chicken
- La Mexicana Mango Peach Salsa
- ½ cup refried beans or mashed black beans
- ½ cup sour cream
- 1 jalapeño
- 1 garlic clove
- Cilantro
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp paprika
TOOLS
Medium casserole dish
Blender
DIRECTIONS
Step 1 – Make the sauce
Add an entire container of La Mexicana Mango Peach Salsa to a blender along with jalapeño, garlic clove, cumin, cayenne pepper, paprika, and salt. Blend until smooth.
Step 2 – Make the filling
Add ½ of the sauce mixture to a bowl with 3 cups of shredded chicken, 1 cup of shredded cheese, ½ cup sour cream, and chopped cilantro. Mix well.
Step 3 – Roll the enchiladas
In each tortilla, layer refried beans and the creamy chicken mixture. Roll the tortilla and place seam side down in a casserole dish. Once they are all assembled, pour on the remaining enchilada sauce and sprinkle more shredded cheese.
Step 4 – Bake & serve
Bake the enchiladas in the oven for 15 minutes at 400°F or until the cheese is bubbling and golden. Serve with more La Mexicana Mango Peach Salsa and other toppings of choice like sliced jalapeños, chopped cilantro, or a sour cream drizzle. Enjoy!
