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Chicken Enchiladas
Rec_enchiladas

1/4 cup chopped red onion
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1 tablespoon butter or margarine
1 pound sliced boneless, skinless chicken breasts
1 10-ounce can World Classics Trading Company® Enchilada Sauce, divided
1/4 cup orange juice
1 tablespoon oil
12 7-inch corn tortillas
3/4 cup shredded Chihuahua or Monterey Jack cheese

In a large skillet over medium heat, sauté onion, peppers and sliced chicken in butter, until chicken is fully cooked. Remove from heat and shred chicken, using two forks to pull apart. Add half a can of World Classics Trading Company® Enchilada Sauce and orange juice to chicken mixture. Cook over medium heat until slightly reduced, 5 to 7 minutes.

In a small non-stick skillet, heat oil over medium heat. Working quickly, place a tortilla in the oil for a few seconds, then turn and heat the other side for a few seconds more. Remove the softened tortilla to a plate, spoon chicken mixture onto tortilla near an edge, roll up and place seam side down in a 3-quart rectangular baking dish. Repeat with remaining 11 tortillas. Cover enchiladas with remaining World Classics Enchilada Sauce and sprinkle with cheese. Bake in a 350°F oven 10 to 15 minutes, or until cheese is melted and enchiladas are heated through.

Serves 6.

Pairing Suggestion: