Kowalski's Chicken Enchiladas
Ingredients
32 oz. (2 jars)
Kowalski's Enchilada Sauce, divided
- shredded meat from ½ of a Kowalski’s Signature Rotisserie Chicken (from the Deli Department), skin discarded
1 ½ cups
shredded Kowalski's Monterey Jack Cheese, divided
4 oz.
can fire-roasted green chiles, drained
12
corn tortillas (10 oz. pkg.)
- toppings, your choice: shredded lettuce, shredded Kowalski's Monterey Jack Cheese, Kowalski's Fresh Pico de Gallo, diced avocado, roughly chopped fresh cilantro, lime wedges, sliced red onion and light sour cream
Directions
- Preheat oven to 400°.
- Spray the bottom of a 13x9" glass baking dish lightly with cooking spray; pour 1 jar of enchilada sauce into bottom of dish and set aside.
- Pour remaining sauce into a microwave-safe bowl; warm slightly in the microwave.
- In a medium mixing bowl, mix chicken with 1 cup cheese and chiles.
- Dip one tortilla at a time into the bowl of warm sauce; top with filling, roll up and place seam-side down in the prepared baking dish.
- Pour remaining sauce over enchiladas; sprinkle with remaining cheese.
- Bake in preheated oven until cheese is melted and bubbly and enchiladas are heated through (about 20 min.).
- Let stand for 10 min. before serving with desired toppings.
Variations:
- For Beef Enchiladas, substitute 1 lb. ground beef and ½ cup onion for the chicken. Cook until beef is no longer pink and onions are tender; drain.
- For Cheese Enchiladas, substitute 12 oz. finely shredded Cheddar and Monterey Jack cheeses for the chicken.
Switch-Up:
- Substitute sour cream with whipped low-fat or full-fat cottage cheese for more calcium and protein.
