Rotel Enchiladas Con Pollo (Chicken Enchiladas)

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
• jalapenos, slices

Directions

1. 1

   Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.

2. 2

   Soften tortillas in oil and drain well on paper towels. Set aside.

3. 3

   In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.

4. 4

   Dissolve bouillon in milk in microwave.

5. 5

   Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.

6. 6

   Pour milk mixture over all. Top with monterey jack.

7. 7

   Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.

8. 8

   Top with dollops of sour cream to serve and jalapeno slices.