SWEET & SPICY ENCHILADAS

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!