Fill tortillas with the perfect combination of cheese, chicken and homemade enchilada sauce, featuring Organic Citrus Chili & Garlic with Chia Seasoning. Combine the zesty, garlicky sauce with onions, mushrooms and chicken to stuff tortillas. As cheesy as it is saucy, this dish is authentic Mexican at its finest.
10m
PREP TIME
30m
COOK TIME
269
CALORIES
10
INGREDIENTS
Ingredients
Instructions
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Fill tortillas with the perfect combination of cheese, chicken and homemade enchilada sauce, featuring Organic Citrus Chili & Garlic with Chia Seasoning. Combine the zesty, garlicky sauce with onions, mushrooms and chicken to stuff tortillas. As cheesy as it is saucy, this dish is authentic Mexican at its finest.
10m
PREP TIME
30m
COOK TIME
269
CALORIES
10
INGREDIENTS
Ingredients 8 (1 enchilada) Servings
- 1 can (8 ounces) tomato sauce
- 1 cup Kitchen Basics® All Natural Original 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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Ingredients 8 (1 enchilada) Servings
- 1 can (8 ounces) tomato sauce
- 1 cup Kitchen Basics® All Natural Original 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
KEY PRODUCTS
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.
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