Side Pannel
Mini Chicken Enchilada Bites
Mini Chicken Enchilada Bites
- Recipe Submitted by maryjosh on 05/28/2018
Ingredients List
- 12 mini flour tortilla boats
- 2 cups shredded cooked chicken
- 15 oz enchilada sauce
- 1 1/2 cups shredded cheese cheddar or monteray jack
- toppings: sour cream lettuce, guacamole, etc.
Directions
Preheat a sauce pan to medium heat and preheat oven to 375 degrees.
Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
Serve immediately with desired toppings.
Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
Serve immediately with desired toppings.
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