Lauren pointed this out to me. Its from the Enchilada Sauce with the Red Roof on the top of the can. It is SO GOOD, SO EASY AND SO FAST! Its from the back of the sauce cans!
1lb chicken
8oz cream cheese
1 can (4.5 oz) chopped green chili;s
corn tortillas
2 cans green chili enchilada sauce
3/4 cup Cheddar
cook chicken in skillet, then shred it
Add cream cheese and chopped green chili's to chicken in skillet
Once cream cheese is melted and all stirred up good, scoop into corn tortillas and put into casserole dish
Pour the 2 cans of enchilada sauce over the stuffed tortillas and sprinkle Cheddar cheese over them
Cook in oven at 350 for about 15 to 20 min (until cheese is good and melted)
Even Jared was surprised!
PS- be careful putting things in and out of the oven. Apparently when liquids slosh over and land in the bottom of the over- they can catch on fire. We had a small one last night that only alarmed me, and didn't phase the egg rolls I was making. But BEWARE...
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