Do you have left over chicken? Use it to make chicken enchiladas.
This is my sister’s recipe. Her husband and daughter love them. Enjoy.
9x13 Backing Dish
Small Soft Taco size tortilla's (both corn and flour are good)
1 can Enchilada sauce (mild Rosaria brand isn't spicy-mild is spicy with all other brands)
1 bag Mexican style pre-shredded cheese
Grease pan. Take tortilla shell fill with
pre-cooked chicken (break up into small pieces or
shred), ground beef, steak. Roll up - put in pan until
you fill pan. Open sauce pour over all the
enchiladas (doesn't have to cover perfectly)
Top with cheese. Heat in oven 20 to 25 min at 350˚ pre-heated