Recipe for Chicken Enchildas Squares

Preheat your oven to 350. Take 4-5 CHICKEN BREASTS , cube, and lightly brown in skillet (COOKING OIL, cubes bite size) After browned, set to side.

In blender, add 2 cans REFRIED BEANS, AND 2 cans ROTEL TOMATOES, blend thoroughly, and set to side. In a bowl or plate, add 4-5 cups of shredded MILD CHEDDAR, and SLICED VELVEETA, (TYPE OF CHEESE YOUR OPTION, I USE BOTH MILD CHEDDAR, AND SLICED VELVEETA) Last, in soup bowl dice 2-3 medium ONIONS, dice the smaller the better. Again set all these ingredients to the side. We are going to begin to layer in your baking dish.

Lightly oil a rectangular pan (glass or aluminum), place a layer of SOFT FLOUR TORTILLAS, next a layer of CHICKEN bites, sprinkle shredded CHEESE generously, then layer with sliced VELVEETA, sprinkle with diced ONION, after all is layered, pour your REFRIED BEANS, AND ROTEL TOMATO MIX OVER LAYERS, SAVING SOME FOR THE NEXT SET OF LAYERS. You will begin to layer this over and over.

CONTINUE LAYERING UNTIL 1-2 INCHES FROM THE TOP OF BAKING DISH. FOR YOUR LAST LAYER USE YOUR VELVEETA, WITH THE REMAINING CONTENTS IN YOUR BLENDER.

PLACE IN THE OVEN (middle or top shelf) FOR 45 MINUTES. LET COOL, WHEN YOUR ENCHILADAS ARE STILL WARM, CUT INTO SQUARES, PLACE ON EACH PLATE AND GARNISH WITH SHREDDED LETTUCE AND CHOPPED TOMATOES.

NOW YOU'RE READY TO SERVE! WITH THIS DISH, THE LEFT OVERS ARE BETTER AND BETTER EACH TIME YOU REHEAT! THIS GIVES THE FLAVORS IN YOUR ENCHILADAS MORE TIME TO BLEND, AND THESE LEFT OVERS WILL HAVE EVERYONE WANTING MORE.

THIS WILL FEED 6-8 PEOPLE

ENJOY!