Ingredients Weight Measure
Oil 2 Tbsp.
Onion, finely sliced 1 ea.
Garlic, fresh, crushed 1 tsp.
Stanislaus Marinara Sauce, or mild, chunky salsa 3 cups
Basil, dried 1 tsp.
Oregano, dried 1 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp., or to taste
Chicken breasts, cooked and shredded 6 ea.
Tortillas, flour, 6 in., warm 14 ea.
Sour cream (topping) as desired
Cheese, shredded (topping) as desired
Hot peppers, chopped (topping) as desired


  1. Heat the oil and sauté onions and garlic. Add the marinara/salsa, basil, oregano and TABASCO® Sauce and simmer for 5 minutes.
  2. Add the chicken, heat through and place into a chafing dish to hold at 140°F.
  3. Guests assemble their own enchiladas.

Yield: 14 servings