Ingredients

2 1/2 cups cooked, shredded chicken breast meat

1 (10 ounce) can ORTEGA � Enchilada Sauce, divided

1/4 cup vegetable oil

8 (6 inch) corn tortillas

3/4 cup SARGENTO � Fancy Shredded Monterey Jack Cheese

1 cup peeled, chopped cooked potato

1 cup peeled, chopped cooked carrot

1 cup chopped onion

1/2 cup Ortega � Thick and Chunky Salsa

2 tablespoons red wine vinegar

Directions

1 COMBINE chicken and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada sauce in small skillet; heat until warm.

2 HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.

3 PLACE 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce; sprinkle with cheese. Bake in preheated 350 F. oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes or until heated through and cheese is melted. Top with pickled vegetables.

4 FOR PICKLED VEGETABLE GARNISH COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup ORTEGA Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

before & after