Rotel Enchiladas Con Pollo (chicken Enchiladas)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 onion, chopped
• 2 tablespoons oil
• 2 tablespoons taco seasoning mix
• 10 ounces rotel tomatoes, extra hot preferred
• 2 chicken breast halves, cooked and cubed
• 1 cup cheddar cheese, grated
• 12 small corn tortillas
• 1/4-1/3 cup vegetable oil
• 2 chicken bouillon cubes
• 2 cups skim milk
• 3/4 lb monterey jack cheese, grated
• sour cream, and
• jalapeno, slices

Recipe

• 1 season cubed chicken with taco seasoning. saute onion and chicken in 1 teaspoon oil until done. set aside.
• 2 soften tortillas in oil and drain well on paper towels. set aside.
• 3 in food processor add chicken and onion. pulse two times. add rotel tomatoes and pulse twice again.
• 4 dissolve bouillon in milk in microwave.
• 5 take tortillas and fill generously with chicken mixture along with a little cheddar. roll up and place in pam sprayed casserole seam side down.
• 6 pour milk mixture over all. top with monterey jack.
• 7 bake at 350 degrees for 30 minutes. if made ahead and refrigerated increase cooking time.
• 8 top with dollops of sour cream to serve and jalapeno slices.