Recipe: Rotel Border Enchiladas (using chicken and corn tortillas, 1970's)

ROTEL BORDER ENCHILADAS


1 (2 lb.) chicken
1/4 cup butter or margarine
3/4 cup chopped onion
1 (10 oz.) RO-TEL Tomatoes and Green Chilies
1 (16 oz.) can RO-TEL Tomatoes (or diced tomatoes)
1 (1 lb.) box process cheese, cubed (Velveeta)
15 corn tortillas
Oil
1 cup sour cream

Stew and debone chicken. Cool and cut into bite size pieces; set aside.

Saute onions in margarine.

Drain both cans of tomatoes and reserve the liquid. Add drained tomatoes to onions and simmer until liquid is reduced, about 10 minutes.

Add cheese, stirring until melted. Add chicken; mixture should be thick.

Fry tortillas in oil over medium heal to soften. Drain.

Place a heaping tablespoon of chicken mixture on each tortilla and roll up. Place in greased 9x13-inch baking pan.

Thin remaining chicken mixture with some of the reserved tomato juices and pour over the enchiladas. Spread with Sour cream.

Bake at 350 degrees F for about 30 minutes

Makes 6 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978