Chicken Cheeslottas
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- add chicken to vegetable oil in a skillet and warm thru,.
- add can of rotel and 1 cup salsa, cover and simmer 15 minutes stirring occasionally,.
- if using corn add now and heat thru, stir in 1 cup cheese,.
- coat tortillas in remaining salsa,.
- 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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Reviews
-
i made this when i was trying to figure out what to make hubbie for dinner. i poured enchillada sauce on the bottom of the pan instead of dredging tortillas in salsa. came out very yummy. also, tossed in a little bit of ancho chile powder for a little more kick! served w/quesadillas. will definitely make these again as opposed to regular enchiladas.