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
- Lightly oil or spray dutch oven.
- In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
- Spoon tortilla mixture into prepared dutch oven.
-Bake at 350 degrees for 25-30 minutes, stirring halfway.
-Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
- Makes 6 1 cup servings.
-Garnish with chopped scallions and sour cream