Ingredients
16 oz tomato salsa, pureed
½ cup chicken broth, or vegetable broth
2 tbsp all-purpose flour
1½ cups chicken breasts, skinless and boneless, roasted or poached, diced
1½ cups potatoes, roasted and diced
8 flour tortillas, or corn tortillas, small
1½ cups cheddar cheese, grated and divided
cooking spray
2 oz potato chips, per serving
Preparation
Preheat the oven to 375 degrees F and grease a baking casserole of your choice.
In a mixing bowl, combine pureed salsa, chicken or vegetable broth, and flour. Whisk until evenly incorporated.
Pour half of the sauce onto your greased baking casserole then set aside.
Divide your chicken, potatoes, and 1 cup of cheese evenly between 8 tortillas.
Roll these up, then layer on top of the casserole.
Pour the remaining sauce to coat the enchiladas, then sprinkle with the remaining cheese.
Transfer to the oven and bake for 15 to 20 minutes, or until sauce is bubbly, cheese has melted, and tortillas slightly turn crisp.
Serve with potato chips and enjoy!
