Recipe: Enchiladas

Enchiladas
Serves 4
1 tablespoon Natural Grapeseed Oil
1 pound lean ground beef, chicken or turkey
1⁄2 tablespoon Adobo Seasoning
1 bottle Tia Rosa’s Red Enchilada Sauce
2 tablespoons cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas
Preheat oven to 400 degrees F and grease small baking dish.
Sauté ground meat of choice, Adobo and oil in a large skillet over
medium high heat until thoroughly cooked. Transfer to a large
bowl add 1⁄2 cup Enchilada sauce, 1 cup cheese and cilantro; toss
to combine.
Microwave tortillas on a plate, about 1 minute. Top each tortilla
with 1/4 cup chicken mixture and roll tightly. Arrange, seam side
down, in prepared baking dish. Pour remaining sauce over the
enchiladas and sprinkle with remaining cheese. Bake until cheese
melts and enchiladas are heated through, 15 to 20 minutes.
NEW Tia Rosa’s Red Enchilada Sauce — 10722
Natural Grapeseed Oil — 10229
NEW Adobo Seasoning Blend — 10723