4 cups shredded or chopped cooked chicken, preferably rotisserie chicken, or well-seasoned roasted or poached chicken 3 cups shredded Monterey jack cheese, divided ...

Place 3-4 Tbsp. of the Chicken mixture onto a Tortilla, I use a ¼ cup measuring cup loosely packed. Tightly roll the Tortilla ...

Step 4 – Bake. Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven at 350°F. After 30 minutes, remove the cover and continue to bake for an additional 10 ...

Preparation 1. Preheat the oven to 350 F and grease a 9-by-13-inch baking dish with cooking spray. 2. In a medium saucepan, melt the butter over medium heat.

Bake for 30 minutes or until the chicken is cooked through, occasionally basting the chicken with the sauce. 4. Stir the sauce in the pan and serve over the chicken.

Ingredients: For the shredded chicken: 2 pounds boneless skinless chicken thigh or breast; ½ small white onion, peeled and cut in half; ½ head garlic, lightly crushed ...

2 teaspoons ground cumin. 1 teaspoon garlic powder. 1 teaspoon chili powder. 2 (4 ounces each) cans diced green chilies. 1 (10-ounce) bag frozen corn, thawed ...