I was in a hurry to make dinner the other night. I had already cooked chicken to make enchiladas, but i really didn't want to take the time to roll them and cook them. Then i noticed this recipe on the enchilada sauce can. It was so fast and easy and we all thought it was tastey.
8 corn tortillas
1 can enchilada sauce
1 cup cheese
cooked, shredded chicken
In a large skillet tear the totillas into bite size pieces and cook for 3-5 minutes. Add chicken and sauce. Cook about another 3 minutes. Add cheese, stir until cheese is melted and enjoy!
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