Makes: 12 enchiladas (use two 9″x13″ baking pans)
2 cups chicken, boil the breast with chicken broth until chicken is cooked. Shred each by hand.
12 tortillas (flour-taco size or corn)
16 oz Tonita’s Sweet Vine Cuban Sauce, heat sauce in pot
1 1/2 cups of 3 Cheese Blend shredded (Mozzarella, Cheddar, & Monterrey Jack)
Take one tortilla, use tongs to dip the tortilla into medium-hot sauce for 5seconds. Remove the tortilla and lay it in the pan layered with sauce. Add chicken, some cheese and a spoonful of the Cuban Sauce to one side of the tortilla. Make sure to get some of the fresh ingredients and chunks of vine tomatoes into the filling. Roll the tortilla and continue the steps above.
Ladle additional Cuban Sauce over enchiladas and top with cheese and green or black olives if you desire. Bake enchiladas in the oven (350 degrees) for 20 to 25 minutes–or until heated.