Ingredients
- 2 ¼ cups cooked and shredded chicken
- 2 ounces canned chopped jalapenos
- ½ cup sour cream
- 4 ounces taco mix shredded cheese
- ⅛ cup enchilada sauce
- remaining enchilada sauce
- 1 cup taco mix shredded cheese
- corn taco shells
Directions
Mix together chicken, jalapenos, sour cream, 1/8 cup enchillada sauce and 4 oz of the cheese. Cover casserole pan with some of the enchillada sauce. Fill the shells with the stuffing, roll up, place in casserole pan-seam side down. Cover with remaining sauce and top with cheese. Cover and bake for 20-30 minutes at 375°. Uncover and continue to bake until golden brown or boil until golden brown. |