Chicken Cheeslottas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups chicken breasts (cooked, diced or shredded)
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can rotel tomatoes
• 2 cups salsa (divided - i prefer wal mart sams choice medium for the unique flavor)
• 2 cups shredded cheese (divided-i use kraft 4chs mex blend)
• 8 fajita-size flour tortillas
• 1/2 cup whole kernel corn (optional)
• cooking spray

Recipe

• 1 add chicken to vegetable oil in a skillet and warm thru,.
• 2 add can of rotel and 1 cup salsa, cover and simmer 15 minutes stirring occasionally,.
• 3 if using corn add now and heat thru, stir in 1 cup cheese,.
• 4 coat tortillas in remaining salsa,.
• 5 spray 8x8 baking pan lightly, place coated tortilla in baking pan and put 1 dip of chicken mix down the center, roll like an enchilada and push to the edge of pan, continue with remaining tortillas, i like mine saucier so i spread any leftover chicken mix across top of tortillas, spread remaining cheese and bake at 375 for 20 minutes or until cheese bubbles and starts to brown, i serve with very simple spanish rice and beans, enjoy!