Ingredients:
2 cups chicken breasts ( cooked, diced or shredded)
2 tablespoons vegetable oil
1 (10 1/2 ounce) cans 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 8×8 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!
Servings: 4-6
Time preparation: 30 min.
Time total: 65 min.