10m
PREP TIME
30m
COOK TIME
269
CALORIES
10
INGREDIENTS
10m
PREP TIME
30m
COOK TIME
269
CALORIES
10
INGREDIENTS
Ingredients 8 (1 enchilada) Servings
- 1 can (8 ounces) tomato sauce
- 1 cup chicken stock
- 2 tablespoons McCormick Gourmet™ Organic Citrus Chili & Garlic with Chia
- 1 tablespoon flour
- 1 tablespoon oil
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 2 cups shredded cooked chicken
- 3 cups Mexican cheese blend, divided
- 8 corn tortillas, warmed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix tomato sauce, stock, Seasoning and flour in small saucepan until well blended. Cook on medium heat until bubbly and thickened, about 5 minutes, stirring occasionally. Set aside.
- 2 Heat oil in medium skillet on medium-high heat. Add onion and mushrooms; cook and stir 4 to 5 minutes or until softened. Stir in chicken and 1/4 cup of the sauce; cook until heated through.
- 3 Spoon about 1/4 cup each chicken filling and cheese onto each tortilla. Roll tortillas around filling. Place seam-side down in 13x9-inch baking dish sprayed with no stick cooking spray. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese.
- 4 Bake 20 minutes or until heated through and cheese is melted.
NUTRITION INFORMATION
(per Serving)
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