Enchiladas Nortenas with Grilled Chicken & Queso Quesadilla
Yield
servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
monterey jack cheese
with jalapeno pepper |
|
| ¼ | cup |
cotija cheese
crumbled |
*
|
| 3 | pounds |
chicken
grilled |
|
| 24 | each |
corn tortillas (6-inch)
|
*
|
| 3 | cups |
enchilada sauce
|
|
| ½ | cup |
cilantro
chopped |
|
| 1 | cup |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
monterey jack cheese
with jalapeno pepper |
|
| 59 | ml |
cotija cheese
crumbled |
*
|
| 1.4 | kg |
chicken
grilled |
|
| 24 | each |
corn tortillas (6-inch)
|
*
|
| 7.1E+2 | ml |
enchilada sauce
|
|
| 118 | ml |
cilantro
chopped |
|
| 237 | ml |
canola oil
|
|
Directions
Start by shredding the grilled chicken and mix with the chopped cilantro.
Heat the oil in a skillet, and fry the tortillas until soft.
Dip each tortilla in th e enchilada sauce, fill with the chicken and roll.
Place side by side in a baking dish .
Top with remaining sauce and slices of Jalape?o cheese and bake in a 350℉ (180℃) Fahrenheit oven just long enough to melt the cheese.
Sprinkle with the Cotija cheese and serve.
