Yield: 4

adapted from: https://www.thelazydish.com/easy-canned-chicken-dinner-recipes/

Say some nice stuff about the recipe Jed. (Maybe after I test it.)

OK, tested and it’s pretty good. You could add spinach and/or black beans or swap out the chicken for shrimp or beef.

• 12.5 oz can chicken, drained
• 1cup pepper jack cheese
• 1cup cheddar cheese
• 4oz can diced green chilies
• 28oz enchilada sauce or red or green salsa with 2 TBS tomato paste
• 8flour tortillas

Preheat oven to 350°F.

For salsa:

Pour salsa into a 2 qt pan. Add 2 TBS tomato paste. Heat to boil, reduce to simmer for about 10 to 15 minutes. Use a stick blender or regular blender to puree. Adjust thickness with additional tomato paste or simmer longer.

Assemble:

Spread ½ cup of the sauce onto the bottom of a greased 9×13 baking dish.

In a medium size bowl, combine the DRAINED chicken, diced green chilis, ¾ cup pepper jack, ¾ cup cheddar, and ½ cup of the sauce.

Evenly fill the tortillas with the chicken mixture and then roll and place them seam-side down in the baking dish.

Cover with remaining sauce and cheese.

Bake:

Bake for 20 to 25 minutes or until the cheese is melted and bubbly.

Remove from oven and rest for 5 to 10 minutes. Serve.