WHITE CHICKEN ENCHILADAS

Servings: 4 • Prep Time: 15 mins • Cook Time: 60 mins

Ingredients:

2 Chicken Breasts

3½ Tbsp Cumin & Garlic Taco Rub & Seasoning, divided

6 Tbsp Fiesta Spice Infused Olive Oil, divided

1 cup Corn, fresh or frozen

2 Jalapeños, diced

⅓ cup Jalapeño Lime White Barrel Aged Balsamic

2 cups Monterey Jack Cheese, divided

2 Tbsp Flour

1½ cups Chicken Broth

1 cup Sour Cream

8 Corn Tortillas

Directions:

1. Heat oven to 400°F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp Cumin & Garlic Taco Rub and 2 Tbsp Fiesta Spice Infused Olive Oil. Bake for 20 minutes or until cooked through, then shred with two forks. Reduce oven to 375°F.

2. In a bowl, combine shredded chicken, corn, jalapeños, Jalapeño Lime White Barrel Aged Balsamic, and 1 cup Monterey Jack cheese.

3. In a high-sided saucepan, heat 2 Tbsp Fiesta Spice Infused Olive Oil over medium. Add flour and cook 2-3 minutes, being careful not to let the roux brown.

4. Slowly whisk in chicken broth and cook another 2-3 minutes. Stir in sour cream and the remaining 1½ Tbsp Cumin & Garlic Taco Rub.

5. In a small skillet, heat 2 Tbsp Fiesta Spice Infused Olive Oil over medium. Cook tortillas 2-3 minutes per side.

6. Add 2-3 Tbsp of filling to each tortilla and roll, placing fold-side down in a baking dish.

7. Pour sauce over the enchiladas and top with the remaining 1 cup of Monterey Jack cheese. Bake for 25 minutes or until cheese begins to brown.

8. Garnish with your favorite toppings — cilantro, green onions, corn, red chiles, jalapeños, or salsa. Enjoy!

Spice up your kitchen with our Fiesta Spice Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair with our Jalapeño Lime White Barrel Aged Balsamic — available in 100ml, 250ml, 500ml, and 750ml.