Three-Cheese Chicken Enchiladas

Name: Three-Cheese Chicken Enchiladas
Ingredients: 16 corn tortillas (homemade or store-bought); Double recipe Colorado Chile Salsa; 4 cups shredded cooked chicken (or rotisserie chicken); 1 cup Mexican crema (or sour cream); 2 cups grated Oaxaca cheese (or mozzarella (8 ounces)); 2 cups grated asadero (or Muenster, or Monterey Jack cheese (8 ounces)); 1 cup crumbled Cotija cheese (or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces) ); 1 ripe avocado (halved, pitted, and sliced, for garnish (optional))

"These enchiladas are typical of northern Mexico and use the region’s go-to red salsa, as well as three cheeses and crema...."

INGREDIENTS

•

16 corn tortillas (homemade or store-bought)

•

Double recipe Colorado Chile Salsa

•

4 cups shredded cooked chicken (or rotisserie chicken)

•

1 cup Mexican crema (or sour cream)

•

2 cups grated Oaxaca cheese (or mozzarella (8 ounces))

•

2 cups grated asadero (or Muenster, or Monterey Jack cheese (8 ounces))

•

1 cup crumbled Cotija cheese (or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces) )

•

1 ripe avocado (halved, pitted, and sliced, for garnish (optional))

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes