Inspired by a famous restaurant in Sedona- Elote cafe- these enchiladas have such a complex and unique flavor everyone that tries them LOVES them! Corn tortillas encompass smokey chicken, smoked veggies (corn, zucchini, tomatoes, potatoes), jack cheese and are drizzled with a tangy tomatillo enchilada sauce. Bake them in the oven for a dish that couldn't be easier, then drizzle with the cilantro chipotle crema included! All enchiladas come with veggies but just let us know if you want them left out!
Medium in spice.
Cooking InstructionsSmoked Chicken or Vegetarian Enchiladas
From Thawed: Oven- preheat oven to 375. Cook covered enchiladas for 12 minutes for half, 18 minutes for full serve. Remove cover and cook for another 5-10 minutes, until cheese is melted and bubbly. From Frozen- Cook covered at 375d for 35 min for a half, 45 min for a full. Remove cover and cook another 10-15 min, until warmed through. Drizzle enchiladas with Chipotle Crema. HC Points- 8pts based on 3 servings for a half, 6 for a full