Nacho Rice

By Bigeasy110

Ingredients

• Chicken Breast
• 2 Cans of Cream of Mushroom Soup
• 1 Jar of Pace Picante Sauce
• 1 Can of Ro-Tel Tomatoes
• Cheddar Cheese
• Flour Tortillas

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Cook chicken - debone and cut into small pieces - deme size
In a large pot, heat up cream of mushroom soup Pace Picante Sauce, Ro-Tel tomatoes, and chicken pieces.
After mixture start bubbling add grated cheddar cheese - the amount is up to you. Let what simmer for about 15-20 minutes, stirring a-lot. grease a glass casserole dish (Pam). Take the flour tortillas, one at a time, add a little of the mixture, try to get lots of chicken, fold tortilla enchiladas style. Hold together with 1 or 2 toothpicks, put as many enchiladas as you can fit in the casserole dish.
Pour remaining mixture on top of the enchiladas top with more grated cheddar cheese, place in oven at 425F for about 20 minutes or cheese begins to brown or bubble.