Northgate Market



30 minutes
Serves 4


1/2 cup
chipotle peppers in adobo sauce
1 tbsp.
fresh cilantro, chopped
3 tbsp.
cooked chicken, shredded
2 cups
Monterrey Jack cheese, grated
2 cups
corn tortillas
12 ct.
Country Crock spread
4 tbsp.
Ragu® Cheesy Classic Alfredo Sauce for pasta
1 jar

Easy Directions

  1. Preheat oven to 375°.
  2. Mix the pasta sauce, the Knorr® Chicken Broth, the water, the Chipotle peppers and the cilantro in a medium-sized bowl.
  3. Spread 1/2 cup of this mixture on a 13×9 baking dish.
  4. On the side, mix the chicken, the other 1/2 cup of the mixture and a cup of the cheese in a small bowl. Melt a tablespoon of Country Crock® Spread in a non-stick 12 inch skillet on medium high heat and fry three tortillas, turning them once for 15 seconds or until tender.
  5. Let them drain on a dish lined with paper towel.
  6. Repeat with the rest of the Spread and the tortillas.
  7. Split the chicken mix between the tortillas and roll them up.
  8. Place the enchiladas, with seam side down, in the baking dish.
  9. Cover with the rest of the mix and sprinkle with the rest of the cheese.
  10. Bake for 25 minutes or until it bubbles lightly and the cheese browns.
  11. Embellish, if desired, with the purple onion and the chopped cilantro.