Ingredients
The following ingredients have 4 Servings
- 2 cups shredded chicken ((rotisserie will work great))
- 14.5 ounce canned diced tomatoes (drained)
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- ½ cup buffalo sauce
- 4 ounces cream cheese
- 12 6- inch corn tortillas (warmed (flour will also work))
- 1 1/2 cups Monterey Jack or Cheddar Cheese
- sour cream
- tomatoes
- green onions
- cilantro
Instruction
- Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside.
- In a medium saucepan, combine diced tomatoes, tomato sauce, green chilis, and buffalo sauce. Bring to a simmer. Put about 1/2 cup of the mixture along the bottom of the pan to coat the bottom. Reserve 1/3 cup of the sauce for the top.
- Add the cream cheese to the mixture and stir until melted in the sauce. Add the chicken.
- Place 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place n 9x13 inch pan seam side down. Repeat with remaining tortillas.
- Top with reserved 1/3 cup of sauce and cheese. Bake for 15-20 minutes until heated through and the cheese is bubbly.
- Serve with optional toppings.
