Ingredients
The following ingredients have 11 Servings
- 9-12 medium raw flour TortillaLand tortillas
- 2 Tbsp vegetable oil
- 1. 25 lbs chicken tenders
- 1/2 large yellow onion (sliced thin)
- 1 large tomato (diced)
- 3 garlic cloves (pressed)
- 1 cup enchilada sauce
- 1/2 tsp red pepper flakes
- Salt
- Fresh cracked black pepper
- 4 oz cream cheese (softened)
- 3/4 cup Mexican shredded cheese mix
- 2 Tbsp enchilada sauce
- Topping:
- About a cup of Mexican shredded cheese mix
- 1 to mato (diced)
- 3 green onion shoots (diced)
- 2 Tbsp minced cilantro
Instruction
- Preheat a medium cooking pan over medium heat. Add vegetable oil, sliced onion, and diced tomatoes. Cook for a few minutes, add enchilada sauce, salt, red pepper flakes and mix well.
- Nestle chicken tenders in the veggie mixture, cover and cook until done, stirring occasionally. Take off heat.
- Take out chicken tenders and shred the meat using two forks. Place shredded chicken into a mixing bowl.
- Using a slotted spoon, take out veggies and add them to the chicken.
- Add cream cheese and mix in until fully incorporated.
- Mix in shredded cheese and 2 Tbsp enchilada sauce. Add more salt if needed.
- Preheat oven to 375 and grease a muffin pan.
- Cut down the edge around each tortilla that's a little less than an inch wide. (You can use the cut off pieces to make tortilla strips. Great for topping of soup and salad.)
- Gently fit tortillas into the muffin cups. Carefully poke some holes with a fork in the bottom and sides of tortilla.
- Scoop some chicken mixture into each tortilla, filling it about 2/3 or 3/4 of the way (depending on how much you like your guests, wink, wink.)
- Sprinkle some shredded cheese into each cup.
- Bake for 16-18 minutes.
- Top off with some diced tomatoes, green onions and cilantro.
