Enchilada Con Queso

Enchilada Con Queso

prep time

minutes
cook time

minute
servings
6

Ingredients










Cooking Instructions

1

Heat oven to 425°F (conventional; heat to 400°F for a convection oven). Mix the taco sauce and water. Dip or brush each tortilla to coat well on both sides with the sauce mixture. Place a tomato slice on each tortilla.


2

Mix the pepper jack with the chicken, zucchini, and olives. Place a 2-ounce scoop onto each tortilla. Roll up the tortillas and place, seam side down, on a sheet pan lined with silicone. Sprinkle 1/4 cup of Colby over each enchilada.


3

Bake in a conventional oven for 10 to 12 minutes, or in a convection oven for 10 to 12 minutes, until the cheese melts and the filling is hot.


4

Suggested garnishes include sour cream, guacamole, and additional ripe olives.


Ingredients










Cooking Instructions

1

Heat oven to 425°F (conventional; heat to 400°F for a convection oven). Mix the taco sauce and water. Dip or brush each tortilla to coat well on both sides with the sauce mixture. Place a tomato slice on each tortilla.


2

Mix the pepper jack with the chicken, zucchini, and olives. Place a 2-ounce scoop onto each tortilla. Roll up the tortillas and place, seam side down, on a sheet pan lined with silicone. Sprinkle 1/4 cup of Colby over each enchilada.


3

Bake in a conventional oven for 10 to 12 minutes, or in a convection oven for 10 to 12 minutes, until the cheese melts and the filling is hot.


4

Suggested garnishes include sour cream, guacamole, and additional ripe olives.


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