Chicken Enchiladas

8 ingredients
3 steps

Ingredients

  • 1/2 c. mayo
  • 1 tsp. cumin
  • 1/4 tsp. ground red pepper
  • 2 c. chopped, cooked leftover Mexican chicken
  • 6 (6 inch) tortillas
  • 1 jar chunky salsa
  • 1 c. shredded Monterey Jack cheese
  • 1 Tbsp. chopped cilantro (optional)

Directions

  1. 1
    Heat oven to 350°. Mix dressing, cumin and pepper; stir in chicken. Spoon 1/3 cup of chicken mixture onto tortilla; roll up. Place seam side down in 12 x 8-inch baking dish.
  2. 2
    Pour salsa over filled tortillas. Sprinkle with cheese.
  3. 3
    Bake 30 minutes. Serve over hot cooked rice with chopped red peppers. Makes 4 servings.

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Reduced fat mayo dressing

Reduced fat mayo dressing

Trader Joe's

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Himalayan pink zesty cumin seasoning salt

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