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Sue Trammell: "I added fresh corn and black beans with homemade…" Read More
7Ingredients
20Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 stick cooking spray
- 12 corn tortillas (torn into bite-size pieces)
- 3 cups cooked chicken (shredded, 3 cups = about 12 oz)
- 1 can diced tomatoes (10 oz each Ro*Tel® Original, & Green Chilies, undrained)
- 1 can red enchilada sauce (10 oz each)
- 1 can tomato sauce (8 oz each Hunt's®)
- 1 cup shredded cheddar (and Monterey Jack blend cheese, divided)
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Reviews(4)
Sue Trammell 6 years ago
I added fresh corn and black beans with homemade enchilada sauce. I had warm flour tortillas to use on the side. It was a hugh hit.
Monica Morff 7 years ago
Awesome recipe! I substitute corn tortillas for flour and add a little chunky salsa and it is perfect!
Kirsten K. 8 years ago
This was super tasty! My only complaint was that the tortillas got a bit soggy. Next time, I might try to toast them up some more. The flavor is FANTASTIC and super yummy. I want to try to add some heat next time.