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SCALLOPED POTATO & CHICKEN ENCHILADAS

Active Time : 25 minutes
Total Time : 55 minutes
Serves : 8 servings
INGREDIENTS
  • 1 4.7 ounce package scalloped potatoes
  • 3 teaspoons ground cumin divided
  • 1 teaspoon chili powder
  • 3 cups torn Culinary Circle Deli Rotisserie Chicken
  • 1 10 ounce can diced tomatoes with green chiles drained
  • 1 8 ounce package shredded mild Cheddar cheese
  • 8 8-inch flour tortillas
  • 1 16 ounce jar salsa verde
  • - sour cream optional
DIRECTIONS

Prepare potatoes according to stovetop package directions adding 2 teaspoons cumin and chili powder with potatoes. Stir in chicken and tomatoes last 5 minutes of cooking. Remove from heat and let stand 5 minutes.

Divide potato mixture and 1 cup cheese between tortillas and roll up; place, seam-side-down, in a greased 13x9-inch baking dish.

Combine salsa and remaining 1 teaspoon cumin and pour over tortillas; top with remaining cheese.

Bake in a preheated 375ยบ F for 30 minutes. Remove from oven. Serve immediately with sour cream, if desired.