Union Enchiladas Recipe
Easy Union Enchiladas
(Makes 6 servings)
1 cup Manischewitz chicken stock, or water
3 boneless, skinless chicken breasts (Foster Farms, Tyson), cut into strips
1 jar (12 oz) Pace salsa
1 cup shredded cheddar (Horizon or Alta Dena)
1/2 cup shredded Monterey Jack (Horizon or Alta Dena)
1/2 cup chopped fresh cilantro
1 can (16 oz) Old El Paso red enchilada sauce
1 can (16 oz) Old El Paso green enchilada sauce
Durkee cayenne pepper (optional)
12 Mission soft corn tortillas (6 inches across)
Heat oven to 425°. Add chicken to a medium pot, cover with stock or water and bring to a boil for 10-15 minutes or until chicken is cooked through. Strain chicken, let cool, then shred into a bowl. Mix salsa with shredded chicken and set aside. In a separate bowl, combine cheddar, Monterey Jack and cilantro; set aside. In a large pot over medium heat, combine enchilada sauces and cayenne pepper to taste. Ladle enough enchilada sauce into an 11” x 13” casserole dish to coat the bottom of the pan (or enchiladas will stick). Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Cover with enchilada sauce, then sprinkle with remaining cheese mixture. Bake 20 minutes.
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