♥ TURN LEFT OVER SLOW-COOKER CHICKEN JAMBALAYA INTO AN ENCHILADA DINNER! ♥
Ingredients
Leftover Chicken Jambalaya
8 flour tortilla
1 can enchilada sauce
1 can enchilada sauce
1 cup Mexican cheese
1/2 cup sour cream
Directions
Pre-heat oven to 400°FGrease 11x7 inch or 8 or 9 inch glass square baking pan. If dark or medal nonstick pan 425°F.
Fill each tortilla with Leftover Chicken Jambalaya and roll up. Place seam side down in pan. Top with enchilada sauce and cheese. Cover with foil and bake for 20 minutes or until cheese melts.
Serve with sour cream if desired. Serves 4
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