4 (boneless) chicken tenders cooked and cut
1 jar salsa
2 can mild enchilada sauce
1 pkg corn or flour tortillas
Sour cream and picante salsa
Begin with one layer of enchilada sauce on bottom of 9X13 pan. Add tortillas in another layer. Add chicken, enchilada sauce, sour cream and picante salsa mixture, cheese. Then add another layer of tortillas. Repeat layers until ending with enchilada sauce on top. Bake at 425 for 20 minutes with covered foil. Remove foil, add cheese and bake an additional 5 minutes until melted.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
1 year ago