Enchiladas

Recipes of Other Dishes

Mexican Cooking

Ingredients serves 6

• 12 crisp corn tortillas
• 3 cups chicken breast, cooked and shredded
• Taco sauce
• Grated semi-soft cheese
• Chives, finely chopped

Preparation

1 Place tortillas on a baking sheet and fill each with ¼ cup of chicken. Top with cheese and cover with taco sauce.

2 Bake for about 8 minutes or until heated through and the cheese is melted.

3 Remove from oven and serve on a platter or individual plates with taco sauce and sprinkled with cheese and chives.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

For these filled corn tortillas, I turn to a young red wine with enough body to stand up to the spicy jolt, such as in a 2- or 3-year-old Cabernet Sauvignon from Chile's Central Valley..Another alternative would be a Malbec of the same age.