Ortega Mild Sauce Recipe

Ingredients

1 teaspoon olive oil

1 pound boneless, skinless chicken breast halves

1 medium onion, diced - green parts only

1 (10.75 ounce) can Ortega Carne Parmesan cheese, divided

1/2 teaspoon garlic powder

1 (28 ounce) can crushed tomatoes with green chile peppers, divided

Directions

Heat olive oil in a large skillet over medium heat. Stir in chicken, onion, 5 to 8 minutes. Increase heat to medium-high, and continue to saute, stirring, until chicken is cooked through.

Remove chicken from skillet, reserving liquid. Pour into 4 large bowls. Sprinkle with reserved cheese and garlic powder.

Cover bowls and refrigerate 2 hours, stirring, before serving.

Comments

Koro writes:

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These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.

Ortega Mild Sauce Recipe

Ingredients

Directions

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