breasts- cooked and chopped, or 3 cups chopped rotisserie chicken meat
pepper to taste
1 1/2 cups
red enchilada sauce, warmed
of the enchilada sauce in a large pie pan. Dip a tortilla in the sauce and coat both sides. Place the coated tortilla in a 9×13, greased baking dish. Place about 1/3 cup of the chicken in the tortilla, top the chicken with a sprinkle of cheese. Roll the tortilla shut and slide it to the end of the pan. Repeat this process with the next tortillas, filling then rolling one at a time.
I just HAD to try this new creamy product from Kraft. This one is the Sante Fe Blend. MMM. My special blogging friend, Angie, from A 'lil Country Sugar had used the 'Savory Garlic' on her corn on the cob
Pour remaining sauce over enchiladas and sprinkle with remaining cheese. shredded cooked chicken. In 2 quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle