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Chicken and Cheese Enchiladas




Source of Recipe


Marla


List of Ingredients




Chicken and Cheese Enchiladas from David


8 ounces chicken -- cooked -- shredded
1 1/2 cups salsa
2 teaspoons lime juice -- fresh
1/2 cup beef broth
1 tablespoon tomato paste
4 6 inch corn tortillas
3 ounces cheddar cheese -- shredded
1/2 cup red onion -- chopped




Recipe



Preheat oven to 350F. In a medium bowl, combine chicken, 1/2 cup salsa and lime juice.

To remaining salsa, add beef broth and tomato paste, stir until blended. Pour half of the sauce into an 8-inch square baking dish or casserole Spoon 1/4 of chicken mixture into center of each tortilla. Sprinkle 1 1/2 tablespoons of the cheese over the chicken mixture.

Loosely roll tortillas and arrange seam side down, over the ssauce in baking dish. Spoon remaining sauce over the enchiladas. Sprinkle with the remaining cheese and red onion.

Bake until hot and bubbly about 25 minutes.