1. Preheat oven to 375. 2. In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside. 3. In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated. 4. On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used. 5. Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy. 6. For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin. 7. Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
