Rotel Enchiladas Con Pollo (Chicken Enchiladas) - cooking recipe

Ingredients

1/2 onion, chopped
2 tablespoons oil
2 tablespoons taco seasoning mix
10 ounces Rotel Tomatoes, extra hot preferred
2 chicken breast halves, cooked and cubed
1 cup cheddar cheese, grated
12 small corn tortillas
1/4 - 1/3 cup vegetable oil
2 chicken bouillon cubes
2 cups skim milk
3/4 lb monterey jack cheese, grated
Serve with
sour cream, and
jalapeno, slices

Preparation

Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
Soften tortillas in oil and drain well on paper towels. Set aside.
In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
Dissolve bouillon in milk in microwave.
Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
Pour milk mixture over all. Top with monterey jack.
Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
Top with dollops of sour cream to serve and jalapeno slices.