Ingredients
10-12 corn tortillas
2 cans chicken breast, drained
1 can Rotel
1 can red enchilada sauce
1 can tomato sauce (the smaller can)
shredded cheese
Instructions
1. Tear the tortillas into small, bite-sized pieces.
2. In a large skillet combine the tortilla pieces and the chicken. Heat until it's warm.
3. Add in the Rotel, enchilada sauce, and tomato sauce, along with some shredded cheese.
4. Stir everything and heat until hot. It takes about 5 or so minutes.
5. Add more cheese on top and serve.
Okay, so as you can tell... I wrote this one from memory. Definitely does not sound as proper as the other recipes I've shared. But let me tell you.. this one is so quick and so easy. It's also good left over. And for me to say that is huge.. I normally don't eat left overs. Although, I'm learning to love them.
On another, totally separate note... THE ROYALS ARE IN THE WORLD SERIES TONIGHT. I'm seriously so stoked. It's been 29 years since the Royals made it. That's 1985 people. And our team is absolutely amazing. Not just as players, but as people. They truly are becoming America's team. I love it. I'm very ready for the game tonight:
I am so ready to cheer the boys on tonight! And I could not help but laugh at the fact that my Royals shirt is almost too short to for my belly! Used to fit perfectly, and now my belly is too big for the shirt. Good thing I have tons of tank tops to layer with! Can it just be February already?
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