Chicken Enchiladas

Cajun style shrimp boil with sausage, potato and corn.
  • 1 Chicken breast
  • 2 Tomatoes
  • 1/2 Onion
  • 2 Cloves of Garlic
  • 8 Corn tortillas
  • 2 Tablespoons of oil
  • 2 Teaspoons Chef Merito® Chicken Bouillon or Chicken Seasoning
  • 2 cups of Water
  • 1/2 Pound of Cheese (shredded)
  • 1/2 Pound of Sour Cream
  • 1/2 Sliced raw Onion
  • 4 Tablespoons of Chef Merito® Adobo para Costilla Norteña

Sprinkle chicken breast with 2tsp. Chef Merito® Chicken Bouillon or Chicken Seasoning. Boil chicken in a pot with enough water to cover the breast. Until fully cooked. Once it is cooked and cool, shred chicken breast. In ablender mix: 2 tomatoes, 1/2 onion, 2 garlic cloves, along with 4 tbsp. Chef Merito® Adobo Costilla Norteña in 2 cups of water and blend. In a separate pot add the 2 tbsp. of oil, add the sauce and cook until it starts boiling (simmer 20 minute). Place sauce in a dish and dip the tortillas one at a time. In a separate dish, stuff tortillas with the shredded chicken; fold in half or as a "taquito". Pour the sauce on top of the "taquitos" and drench to taste. Add cream, cheese and sliced onion to taste.