Chicken Enchilada Pie
|Categories:||Chicken, Mexican, Quick & Easy|
|Keyword:||www shugbundtcakes wordpress com|
|15-20 small||corn tortillas|
|3 c||shredded chicken, cooked|
|1 can(s)||rotel diced tomatoes and green chile|
|2 can(s)||rotel original tomato sauce, 6oz|
|1 c||shredded colby jack cheese|
|1 c||velveeta shreds|
|1 c||shredded mozzarella cheese|
|2 c||green onions, diced, divided|
|2 c||yellow onions, diced, divided|
|salt and pepper to taste|
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DirectionsSpray large nonstick skillet with cooking spray. Sautee 1 cup each of green onions and yellow onions. Season to taste. Layer tortilla in skillet. Add chicken; mix well. Season to taste. Cook over medium-high heat 5 minutes or until hot, stirring frequently.Pour undrained tomatoes and sauces over chicken mixture in skillet. Mix well. Season to taste. Sprinkle 1/2 cup of all cheeses over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup of all cheeses, remaining onions, green onions. Simmer for 5 to 10 minutes or until cheeses melt. Serve immediately.