Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.Bake for 15 minutes. Sprinkle with the remaining cheese.Bake for 5 minutes or until the cheese is melted.
1 jar (16 ounces) Pace® Salsa Verde1.5 cups shredded cooked chicken0.5 cup sour cream1.5 cups shredded Cheddar Jack cheese (about 6 ounces)8 corn tortilla or flour tortillas (6-inch), warmed
Here's a delicious risotto without all the...
Sautéed chicken is enhanced by the addit...
Elegant, enjoyable and really easy to make...