Chicken Enchiladas
Ingredients:
1 packet ranch salad dressing
1 can rotel hot sauce
2 pounds chicken
4 (16-ounce) cans diced tomatoes
1-2 jalapeno peppers
1/2 medium onion
6-8 cloves garlic
1 teaspoon salt
3 tablespoons olive oil
30 corn tortillas
1 cup olive oil
4 cups mozzarella cheese
Directions:
Add Recipe to Cook'n
1 packet ranch salad dressing
1 can rotel hot sauce
2 pounds chicken
4 (16-ounce) cans diced tomatoes
1-2 jalapeno peppers
1/2 medium onion
6-8 cloves garlic
1 teaspoon salt
3 tablespoons olive oil
30 corn tortillas
1 cup olive oil
4 cups mozzarella cheese
Directions:
In a crockpot cook chicken with rotel and ranch packet until tender (about 4-6 hours on low).
Chop tomato, jalepeno, garlic and sweet onion in blender, then cook in a pot over medium until hot.
Salt to taste.
Shred chicken and sweet onion and fry until chicken is cooked and onions are clear.
Salt and pepper to taste.
Fry tortilla shells in oil to soften.
Roll chicken and mozerrella in tortillas and place in greased 9x13 pan, top with salsa and mozerella cheese.
Bake at 350 for 30 minutes.
Chop tomato, jalepeno, garlic and sweet onion in blender, then cook in a pot over medium until hot.
Salt to taste.
Shred chicken and sweet onion and fry until chicken is cooked and onions are clear.
Salt and pepper to taste.
Fry tortilla shells in oil to soften.
Roll chicken and mozerrella in tortillas and place in greased 9x13 pan, top with salsa and mozerella cheese.
Bake at 350 for 30 minutes.
