Rotel Enchiladas Con Pollo (Chicken Enchiladas)

Recipe by Vicki in CT
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
  • Soften tortillas in oil and drain well on paper towels. Set aside.
  • In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
  • Dissolve bouillon in milk in microwave.
  • Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
  • Pour milk mixture over all. Top with monterey jack.
  • Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
  • Top with dollops of sour cream to serve and jalapeno slices.
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