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chicken picante sauce corn tortillas shredded cheese enchilada sauce vegetable oil shredded lettuce tomato onion
Viewed: 45 - Published at: 7 years agoIngredients
- 5 cooked chicken breast, shredded
- 1 cup Pace picante sauce medium
- 12 corn tortillas
- 1 cup shredded cheese
- 1 large can Las Palmas enchilada sauce
- 1 cup vegetable oil (for tortillas)
- 2 cup shredded lettuce
- 1 large tomato, diced
- 1/2 chopped onion
Method
- In a large bowl, add picante to shredded chicken, mix and set aside.
- Heat oil in a small skillet on medium heat
- Dip corn tortillas in oil for 20-30 seconds each and place in a plate.
- (This softens the tortilla and makes it easier to roll) note: it will be a little oily on your hands, so keep paper towels handy.
- In a casserole dish add a spoonful of chicken to each tortilla and roll.
- Place in dish side by side.
- Top with cheese and sauce
- Bake uncovered for 20 min on 350
- Serve with lettuce, tomatoes and onions (sour cream optonal)
