1 lb cooked chicken, shredded
1 can (10 oz) green chilie enchilada sauce
1 can (10.75 oz) fiesta nacho cheese condensed soup
4 (8 in) corn tortillas
Preheat your oven to 350 degrees. Lightly oil 9x9 inch casserole dish.
Spread half the enchilada sauce in casserole dish.
Put remaining enchilada sauce in bowl with chicken and soup; stir to combine well.
Lay tortillas out on work surface and spoon even amounts of chicken mixture into each tortilla, then roll each up and set (open edge down) into casserole dish.
Spoon remaining enchilada sauce over the top and spread evenly.
You may top with chopped jalepenos or shredded cheese at this point if you like.
Bake, uncovered, in preheated oven for 25 to 30 minutes or until bubbly hot all the way through.
Will serve 4.
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