Easy Chicken Enchiladas
Compliments of Mrs. Rachel Ballenger
10-12 chicken breasts
1 can Rotel (chopped tomatoes and green chilies)
8 small (8 oz) cans tomato sauce (or 4 large)
4 cans refried beans
4 pkgs soft tortillas (6-8 count each)
Boil and shred chicken breasts.
Combine in a pan, and boil:
2/3-1 cup broth
Spices: (2 dashes of each) cumin, pepper, salt, onion powder
Slather refried beans on tortillas and top w/ chicken mixture.
Add a little cheese.
Roll them up and line them up in a pan.
Top w/ any extra sauce and add more cheese.
Bake at 350 for 30 minutes.
Yield: about 24 enchiladas