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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The finished dish resembles enchiladas and was named by my middle son when he was too young to pronounce the word. It is absolutely delicious though and everyone I serve it too asks for the recipe which is very very simple. I hope your loved ones enjoy it as much as mine do. Ingredients:
2 cups chicken breasts (cooked, diced or shredded) |
2 tablespoons vegetable oil |
1 (10 1/2 ounce) can rotel tomatoes |
2 cups salsa (divided - i prefer wal mart sams choice medium for the unique flavor) |
2 cups shredded cheese (divided-i use kraft 4chs mex blend) |
8 fajita-size flour tortillas |
1/2 cup whole kernel corn (optional) |
cooking spray |
Directions:
1. add chicken to vegetable oil in a skillet and warm thru,.
2. add can of rotel and 1 cup salsa, cover and simmer 15 minutes stirring occasionally,.
3. if using corn add now and heat thru, stir in 1 cup cheese,.
4. coat tortillas in remaining salsa,.
5. spray 8x8 baking pan lightly, place coated tortilla in baking pan and put 1 dip of chicken mix down the center, roll like an enchilada and push to the edge of pan, continue with remaining tortillas, I like mine saucier so I spread any leftover chicken mix across top of tortillas, spread remaining cheese and bake at 375 for 20 minutes or until cheese bubbles and starts to brown, I serve with very simple spanish rice and beans, Enjoy!
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