- 12 corn tortillas, cut into bite sized pieces
- 3 cups shredded or chopped cooked chicken
- 1 10-ounce can *mild* Ro*Tel Diced Tomatoes and Green Chiles
- 1 10-ounce can red enchilada sauce
- 1 8-ounce can tomato sauce
- 1/2 cup grated Cheddar
- 1/2 cup grated Monterey Jack
- 1/2 avocado, sliced thin (optional)
- 1/4 cup chopped cilantro (optional)
- Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
- Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
- Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese.
- Stir to combine well. Cover and cook for 5 minutes or until bubbly.
- Sprinkle on the remaining cheese
- If you want, top with the avocado and cilantro before serving.
Find the original recipe here!
- 1 1/4 pounds minced chicken
- 2 tablespoons onion, chopped
- 1/2 cup Parmesan
- 1/2 cup breadcrumbs
- 1 tablespoon parsley, chopped
- 1/2 tsp garlic powder
- 1 egg, whisked
- salt & pepper (the original recipe says “salt and pepper to taste” who in their right mind is going to salt and pepper raw chicken to taste??)
- 1 jar of pizza sauce
- 3 tablespoons olive oil
- 4 oz fresh mozzarella
- Preheat oven to 400 degrees with the wrack near the top.
- Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
- Make large balls with your hands, and arrange them on a foil sheet
- Open the pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 TBS olive oil.
- Use a brush to rub the mixture on the meatballs.
- Put in the oven and bake for 15 mins.
- When ready, take out from the oven and add some pizza sauce to the meatballs.
- Slice the cheese and place a slice on each meatball.
- Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
- Empty out can of sauce into a pot/pan and heat up.
- Remove meatballs from oven and drop the heated sauce as the final touch before serving.
- Serve with cooked spaghetti and additional sauce
This recipe was adapted from Day Dream Kitchen