Vaquero Enchiladas
- Jar of Vaquero
- Garlic Oil
- Bag of boneless/skinless Chicken Breast Tenders
- 2 Zucchinis
- 4 Roma Tomatoes
- 1 Yellow Onion
- 1 dozen Corn Tortillas
- 1 pound of Jack Cheese
Pre-heat oven to 375 degrees. Roughly chop zucchinis, tomatoes, and onion. Lightly coat the bottom of a frying pan with Garlic Oil and toss in all the vegetables. Add chicken breasts and the entire jar of Vaquero. Cover with lid and bring to a boil, reduce to simmer until chicken breasts are done. Remove chicken and shred with a fork after allowing the chicken to cool. Use an immersion blender to turn vegetables and Vaquero into a smooth sauce. In a glass baking dish ladle some of the sauce in the bottom of the dish to prevent sticking. Microwave the tortillas in a moist paper towel until soft. Roll chicken and cheese in the tortillas and place in the backing dish. Cover with the remaining sauce and shredded cheese. Cover with aluminum foil and bake until cheese is completely melted approx. 20-25 minutes. Enjoy!
