Ingredients
-
1/2 onion, chopped
-
2 tablespoons oil
-
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
-
-
sour cream, and
-
2 tablespoons taco seasoning mix
Instructions
- 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.