1 Place tortillas on a baking sheet and fill each with ¼ cup of chicken. Top with cheese and cover with taco sauce.
2 Bake for about 8 minutes or until heated through and the cheese is melted.
3 Remove from oven and serve on a platter or individual plates with taco sauce and sprinkled with cheese and chives.
Advice of Wine to combine
Suggest from Sommelier
For these filled corn tortillas, I turn to a young red wine with enough body to stand up to the spicy jolt, such as in a 2- or 3-year-old Cabernet Sauvignon from Chile's Central Valley..Another alternative would be a Malbec of the same age.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.