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chicken enchilada sauce flour tortillas shredded Monterey Jack cheese romaine lettuce cherry tomatoes avocado
Viewed: 71 - Published at: 2 years agoIngredients
- 1 roasted chicken
- 1 can enchilada sauce
- 3 flour tortillas
- 1 c. shredded Monterey Jack cheese
- romaine lettuce
- cherry tomatoes
- avocado
Method
- In medium bowl, mix shredded meat from roasted chicken and enchilada sauce.
- Place 1 flour tortilla in 10- to 12-inch skillet.
- Top with half of chicken mixture and 1/3 cup shredded Monterey Jack cheese; repeat layering, then top with 1 final tortilla.
- Sprinkle with remaining 1/3 cup shredded Monterey Jack cheese; bake at 450 degrees F 8 to 10 minutes, or until heated through and cheese has melted.
- To serve, top with shredded romaine lettuce, halved cherry tomatoes, and diced avocado.
