Mexican food is one of our favorites. You can use mild or spicy sauces depending on your taste buds. We like it with some 'kick'. I used left over chicken breasts but I have also used a whole ready to eat chicken from the deli and shredded it. You can substitute the chicken with shedded beef or pork. This is a quick and easy supper.
8 large flour tortillas
4 cups cooked shredded chicken
1 cup green salsa
1/2 cup sour cream
1/2 cup guacamole
1 cup grated cheddar cheese
1/4 cup sliced green onions
1 cup chopped tomatoes
Shred chicken and stir in remaining ingredients. Lay your 8 tortillas on the counter and divide the chicken mixture between them. Make a pile on the middle of each one and roll over and fold so the filling stays in and you have 8 wraps. Place in a 9X13 pan.
1 package enchilada sauce-make as directed on package (this is on the Mexican food isle at your grocer)
Pour over wrapped tortillas.
For the second sauce mix together:
1 10 oz can RO TEL (this is diced tomatoes & green chilies - if you can't find them just use a can of diced tomatoes and add some green chilies or just a bit of chunky salsa)
1/2 cup Velveeta cheese
Microwave for 1 minute at a time until the cheese is melted. Pour this over the other sauce.
Sprinkle generously with Tex Mex cheese or cheddar.
Bake at 350 for 30-40 minutes. Garnish with peppers and a sprinkle of green onions, and extra sour cream.