So now that I have given you the recipe for my fabulous sangria and tortilla soup, here is another dish you can add to your Cinco de Mayo celebration! Tip: for the shredded chicken, I used leftover roast chicken from Costco and it was so tasty!
3 cups cooked, shredded chicken
15 oz Ricotta cheese
3 cups monterey jack cheese
Green enchilada sauce
8 6" flour tortillas
Avocado and sour cream for toppers
Preheat oven to 375F
Lightly oil 13x9x2-inch glass baking dish. Spoon aprox.1/4 cup ricotta onto tortilla. Place aprox. 1/4 cup chicken over ricotta. Sprinkle a generous amount of monterey jack atop chicken. Roll and place seam side down in baking dish.Repeat with remaining tortillas and pour green enchilada sauce over prepared tortillas. With remaining cheese, sprinkle over dish. Cover with foil and place in preheated oven for aprox. 30 minutes or until cheese melts and becomes bubbly. Remove foil and bake for additional 10 minutes or until top is staring to brown.
Serve with rice and beans, topped with avocado and sour cream.
Its a fiesta in your mouth!
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