Ingredients
12 corn tortillas, cut or torn into bite-sized pieces
3 cups shredded, cooked chicken
1 10 oz. can RoTel diced tomatoes and green chilies, undrained
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce, no salt added
1 1/2 cups shredded Cheddar and Monteray Jack blend cheese, divided
Preparation
