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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
1 bag(s) chicken breasts |
1/2 bag(s) seasoning blend(onions,celery,bellpeppers...) |
1 tablespoon(s) black pepper |
1 tablespoon(s) old bay seasoning |
1 can(s) rotell tomatoes (mild) |
1/4 cup(s) dales seasoning |
1 box(es) chicken broth |
1 bag(s) large flour tortillas |
4 cup(s) mexican cheese dip (amounts vary to taste) |
1 bag(s) shreaded mexican cheese |
1 butter |
Directions:
1. ST COMBIGN CHICKEN, SEASONING BLEND, BLACK PEPPER, OLD BAY SEASONING, ROTELL TOMATOES, DALES, AND CKICKEN BROTH IN LARGE POT, COVER AND BRING TO BOIL AT MED HEAT, THEN UNCOVER AND COOK UNTILL CHICKEN IS STRINGY AND BROTH IS ALMOST ALL GONE.
2. ND DRAIN CHICKEN AND SET ASIDE
3. RD PLACE TORTILLA ON FLAT SURFACE SPREAD CHEESE DIP EVENLY IN CENTER ABOUT 1 1/2 IN FROM EDGE SPREAD CHICKEN MIXTURE EVENLY OVER CHEESE DIP AREA THEN SPRINKLE A LIGHT LAYRE OF AMERICAN OR CHEDDER CHEESE OVER THE SAME AREA.
4. TH ROLL TIGHTLY AS YOU CANAND SPREAD AN EVEN COAT OF BUTTER ALL OVER IT (BEST BET IS TO GET A BUNCH OF THEM ROLLED UP AND THEN GO AHEAD AND GET A HANDFULL OF BUTTER AND COAT THEM GOOD)
5. TH HAVE PAN ON STOVE AN MED HEAT AND BROWN UNTILL GOLDEN ON EACH SIDE (YES THAT BEANS ALL 4 SHOULD BE GOLDEN)
6. SERVE HOT FOR A MEAL WITH EXCESS CHEESE DIP ACROSS TOP OR
7. LET COOL APPROX. 30-45 MIN AND SLICE WITH SHARP KNIFE FOR AN EXCLENT APPIZER THAT WILL HAVE EVERYONE TALKING!
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