Brittany’s Funchiladas
Ingredients are bulleted.
– 3 well-endowed boneless, skinless chicken breasts
– 1 8oz can of tomato sauce
– 1 cup of salsa (I prefer hot, non chunky, but it’s a matter of preference)
– 1 can of Rotel
** Mix the above ingredients in a Crock Pot and cook on low for 6-8 hours**
Using two forks, shred the chicken and stir until any liquid is absorbed in to the chicken. If needed and/or desired, allow another 30-40 minutes in the Crock Pot on low for the liquid to absorb.
While the shredded chicken is still hot, add
— 1 8oz block of cream cheese
Stir until blended.
Meanwhile, you will need the following to complete the Funchiladas:
– 15-ish flour tortillas
– 2 cups shredded Mexican blend cheese
– 2 cans green enchilada sauce
Preheat the oven to 350. Spray the heck out of a large glass casserole dish (you may need more than one.. In fact, it is highly likely that you will), and pour half of the enchilada sauce into the bottom of the dish.
Heat up each tortilla individually. I just nuke mine for 15 seconds, but you can use a stovetop as well. I think it’s stupid to do that, but that’s just my humble opinion.
Put a bit of the chicken mixture onto each tortilla, roll up, and crowd into the casserole dish. Cover the funchiladas with cheese and enchilada sauce, bake until the cheese is melted and enjoy.
Warning: you may become addicted, and these are notttt good for you… But they sure do taste good.
