Recipes

Serves 4 – 6 Oven 325 F.

1 cup onion diced
1 tablespoon olive oil
2 cups cooked chicken cubed
1 x 14oz can diced tomatoes
4 tablespoons Jalapeno Cilantro Seasoning
2 cups sour cream
2 chicken bouillon cubes
1 dozen tortillas
½ lb Monterey Jack cheese shredded

1. Sauté the onion in olive oil till soft. Add the chicken, tomato and Jalapeno Cilantro Seasoning. Simmer 5 minutes.
2. Place ½ cup chicken mixture on warm tortilla, roll it up and place in baking dish.
3. In small saucepan combine sour cream and bouillon. Heat on low until bouillon dissolves.
4. Pour over enchiladas. Cover with Monterey Jack cheese. Bake for 20 minutes. Serve hot.

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