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2010-10-15Chicken and Red Bean Enchiladas: Ricotta, Mozzarella, Boneless Chicken Breast, Onion, Red Pepper, Chili Pepers, Garlic Cloves, Red Beans, Chunky Tomato Salsa, Cilantro, Dry Taco Seasoning, Olive Oil, Tortillas, Tortilla Chips
Chicken and Red Bean Enchiladas featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Chicken and Red Bean Enchiladas

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  • 4 oz. Sorrento® Ricotta
  • 2 cups Sorrento® Mozzarella, shredded
  • 1 lb. Boneless Chicken Breast
  • 1 Onion, thinly sliced
  • 1 Red Pepper, thinly sliced
  • 4 oz. Chili Pepers
  • 1 Garlic Cloves, chopped
  • 15 can Red Beans, drained
  • 1 1/2 cup Chunky Tomato Salsa
  • 1 tbs Cilantro, fresh
  • 1 pack Dry Taco Seasoning
  • Olive Oil
  • 4 Tortillas
  • 1 bag Tortilla Chips


Grill chicken breast and cut into 1/2-inch strips. In a large skillet sauté the onion, peppers, garlic and beans in olive oil until soft. Add chicken, 1 cup salsa, ricotta, cilantro and 1 cup shredded mozzarella. Stir and fold until both cheeses are melted and creamy. In a separate bowl, mix remaining mozzarella and 1/2 package of taco seasoning.

Warm tortilla shells on both sides (about 20 seconds). Add chicken mixture. Roll shells, leaving seam side down and top with remaining salsa and mozzarella mixture. Warm in oven on low heat until cheese is melted. Serve with tortilla chips.

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