This week’s recipe comes to us from Ana. She found this online when her youngest was craving Mexican food and she was looking for something easy to make after she gets home from work. She found it on Group Recipes- a site that she uses quite often when she is searching for something to cook for her family. One change that she made in this recipe was using shredded chicken from a pre-cooked rotisserie chicken. It made it much less time consuming, considering the time spent cooking the chicken breast was saved. Smart thinking, Ana! Here’s what you’ll need:
- 2 large chicken breast halves (cooked…. Rotisserie is GREAT!)
- 1 can Rotel Tomatoes
- Taco Seasoning to taste ( I make my own but you can use commercial)
- 1 jar Salsa ( I use the cheap store brand)
- 1 cup water
- Tostitos (HEB chips work just fine!!)
- 8oz sharp cheddar cheese (shredded)
- 2 cans enchilada sauce
- Sour Cream
- Dice cooked chicken into 1/2″ pieces. Place into a pan with the Rotel Tomatoes, salsa, taco seasoning and water. Cook down until liquid is gone. About 20 minutes.
- Pour small amount of enchilada sauce into 9″X22″ baking pan to cover the bottom. Make 2 lays of the ingredients starting with chips, chicken mixture, cheese, enchilada sauce and bake for 25 minutes.
- Serve with sour cream and fresh salsa