Ingredients
- 12 corn tortillas, cut or torn into bite-sized pieces
- 3 cups shredded, cooked chicken
- 1 10 oz. can RoTel diced tomatoes and green chilies, undrained
- 1 10 oz. can enchilada sauce
- 1 8 oz. can tomato sauce, no salt added
- 1 1/2 cups shredded Cheddar and Monterey Jack blend cheese, divided
Directions
####SIKI####
1. Lightly oil or spray dutch oven.
2. In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
3. Spoon tortilla mixture into prepared dutch oven.
4. Bake at 350 degrees for 25-30 minutes, stirring halfway.
5. Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
6. Makes 6 1 cup servings.
7. Garnish with chopped scallions and sour cream
2. In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
3. Spoon tortilla mixture into prepared dutch oven.
4. Bake at 350 degrees for 25-30 minutes, stirring halfway.
5. Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
6. Makes 6 1 cup servings.
7. Garnish with chopped scallions and sour cream
