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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside. | 3. In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated. | 4. On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used. | 5. Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy. | 6. For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin. | 7. Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless chopped boneless	-	-	-	-
taco seasoning	1	envelope		-	-	-	-
corn tortilla	12			-	-	-	-
vegetable oil				-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
velveeta cheese	8	ounces		678.72	21.951999999999998	36.512	49.28
rotel	1	can		-	-	-	-
milk				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.