This wonderfully easy and delicious recipe comes from campbellskitchen.com. I love this site for easy, tasty and fast recipes that use food products from their family of quality products, and no, I don't have stock in the company! This is one of the best "fast" recipes for enchiladas I've ever made, and I will surely make it again. Blessings...
Recipe:
1 jar (16 ounces) Pace Garlic and Lime Verde Restaurant Style Salsa
1-1/2 cups shredded cooked chicken (I used 2 cups chopped turkey that I had in the freezer)
1/2 cup sour cream (lite worked just fine)
1-1/2 cups shredded Cheddar Jack cheese (I used Mexican Four Cheese Blend that I had in the freezer)
8 corn or flour tortillas (6-inch) (I used 8 8-inch flour tortillas that I had which worked great with the extra 1/2 cup of turkey)
1. Heat the oven to 375 degrees. Spread 1/2 cup salsa in an 11 x 8 x 2-inch baking dish. (If you use larger tortillas, use a 9 x 13 pan)
2. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tbsps. chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
3. Bake for 15 minutes. Sprinkle with the remaining cheese.
4. Bake for 5 minutes or until the cheese is melted.
Yield: 8 enchiladas, 4 - 8 servings
Note: With the adjustments that I made to ingredients I had on hand, I added a bit more sauce to the larger pan and a bit more sauce to the meat-cheese mixture to ensure moistness. There was still plenty of sauce for the top of the enchiladas.
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