Open in Cookpad AppSteps
- 1
Preheat oven to 400 degrees
- 2
Boil chicken until done and flavor that broth!! (I add one whole onion, garlic, jalapeños, garlic powder, onion powder, salt, pepper, & knorr tomato bouillon - I use a scoop of broth for the mixture, also for my Mexican rice on the side)
- 3
Place chicken in separate bowl. shred it. add mixture ingredients: Cream cheese, cheese, green chiles, rotel tomatoes, & I add about 1/3 cup of the broth to the mixture (optional). Mix well.
- 4
Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce
- 5
Lay tortilla into baking dish and place mixture into the middle
- 6
Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla.
- 7
(This should make 2 pans full) Top pan(s) with remaining sauce, shredded cheese, & chives. (My family likes Olives on top, I don't 😜) Get creative!
- 8
Bake for about 20 mins, remember everything is already cooked, youre just melting all of the cheeses. 👍 Enjoy!! (Make sure to put that bomb broth to use with some Spanish Rice!)
Cooksnaps
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