Description
From rotel
Ingredients
- Tomatoes And Green Chilies
- Cooked Chicken
- Corn Tortillas
- Cheddar Cheese
- Tomato Sauce
Instructions
- Preheat oven to 350 degrees
- Drain 1 can of tomatoes reserving the juice
- Combine drained tomatoes and chicken in large bowl
- Mix well then set aside
- Wrap tortillas in damp paper towels
- Place on microwavable plate, microwave on high 45 seconds to 1 minute, or until softened
- Top each tortilla with 2 tablespoons cheese and 1 / 4 cup chicken mixture
- Roll up
- Place, seam-sides down, in 13×9-inch baking dish
- Combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce
- Mix well
- Pour evenly over tortillas
- Sprinkle with remaining 1 cup cheese
- Cover with aluminum foil
- Bake 30 minutes, or until enchiladas are heated through and cheese is melted