“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.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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