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Recetas en Español

Recetas en Espanol

Chicken and Red Bean Enchiladas

Ingredients

4 oz. package of Sorrento® Ricotta Cheese
2 cups freshly shredded Sorrento® Mozzarella Cheese
1 pound boneless chicken breast
1 onion, sliced thin
1 red pepper, sliced thin
4 oz. can chilies or jalapeños
1 clove garlic, chopped
15 oz. can red beans, drained
1½ cups chunky tomato salsa
1 Tbsp. fresh cilantro
1 package dry taco seasoning or chili powder
Olive oil
4 - 12-inch tortilla shells
Small bag tortilla chips

Cooking Instructions

Grill chicken breast and cut into 1/2-inch strips. In a large skillet sauté the onion, peppers, garlic and beans in olive oil until soft. Add chicken, 1 cup salsa, ricotta, cilantro and 1 cup shredded mozzarella. Stir and fold until both cheeses are melted and creamy.

In a separate bowl, mix remaining mozzarella and 1/2 package of taco seasoning.

Warm tortilla shells on both sides (about 20 seconds). Add chicken mixture. Roll shells, leaving seam side down and top with remaining salsa and mozzarella mixture.

Warm in oven on low heat until cheese is melted. Serve with tortilla chips.

This recipe provided by Sorrento

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Chicken and Red Bean Enchiladas

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Chicken and Red Bean Enchiladas

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