Yield: 16 Servings

INGREDIENTS:
• 4 TB Olive Oil
• 1 1/2 cup Creole Mix
• 1 TB Oregano
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder
• 16 White Corn Tortillas
• 1-2 Packages Mexican Cheese (8oz)
• 1/2 cup Cotija Cheese
• 1 Rotisserie Shredded Chicken (Chopped)
• 2 Cans of Red Enchilada Sauce
• 1 Can of Green Enchilada Sauce

DIRECTIONS:
1. Sauté creole mix, cumin, oregano, chili powder in olive oil until soft.
2. Add chicken, cotija cheese, cook just until hot.
3. Remove from heat, stuff tortillas, roll closed.
4. Sprinkle half of the Mexican cheese over tortillas, cover with red enchilada sauce, then about half to three quarters can of green sauce.
5. Sprinkle remaining Mexican cheese over the top.
6. Bake at 350 for 35 minutes.

Tip: Serve with white rice. Garnish with your choice: guacamole, sour cream, jalapeños, tomatoes.

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Recipe by Robin Labrada