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

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 ...

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

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.

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.

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 ...

Chicken Enchilada Bean Dip 2 Tbsp. cooking oil 1 small onion, chopped 1 Anaheim chili, seeded and chopped 1/4 tsp. kosher salt + 1/4 tsp. pepper 8 oz. cream cheese, softened ...