Try the newest craze in Mexican food: the boat! These Old El Paso® Stand 'N Stuff® soft flour tortillas make dinner even more fun to make.
lb boneless skinless chicken breasts
can (10 oz) Old El Paso™ enchilada sauce
can (4.5 oz) Old El Paso™ chopped green chiles
Old El Paso™ Taco Boats™ Soft Flour Tortillas
cup shredded Monterey Jack cheese (4 oz)
Make it FRESH toppings, if desired (see below)
Heat oven to 350°F.
In 8-inch skillet, cook chicken over medium-high heat. Cut into small pieces; in medium bowl, stir together chicken, enchilada sauce and chiles. Spoon into tortillas; top with cheese. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until bubbly. Make it FRESH with desired toppings.
Ideas for make it FRESH toppings: sour cream, avocado, pickled red onions, fresh cilantro leaves.
If you are running short on time, rotisserie chicken works great in this recipe as well. It is already cooked, so all you need to do is shred the chicken, then continue as directed in recipe!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Enchilada Boat
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.