WHITE CHICKEN ENCHILADAS

Servings: 4

Prep Time: 15 mins

Cook Time: 60 mins

Ingredients:

2 Chicken Breasts

3 ½ Tbsp Cumin & Garlic Taco Rub and 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

1 ½ Cups Chicken Broth

1 Cup Sour Cream

8 Corn Tortillas

Directions:

1. Heat oven to 400F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp rub and 2 Tbsp Fiesta Spice Oil. Bake for 20 minutes or until done and shred with two forks. Turn down the oven to 375F.

2. In a bowl add chicken, corn, jalapeños, vinegar, and 1 cup Monterey Jack.

3. In a high sided saucepan heat 2 Tbsp olive oil then add flour, cook 2-3 minutes careful not to let roux brown.

4. Add chicken stock slowly while whisking and cook for another 2-3 minutes. Add in the sour cream and the remaining 1 ½ Tbsp of rub.

5. In a small skillet, heat 2 Tbsp of oil over medium, cook tortillas 2-3 minutes per side.

6. Add 2-3 Tbsp of filling into the tortilla and roll, placing the fold side down in the pan.

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

8. Garnish with your favorite toppings such as cilantro, green onions, corn, red chiles, jalapeños, or salsa.

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.