Chicken Cheeslottas

• 2 cups chicken breasts (cooked, diced or shredded)
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can Rotel Tomatoes
• 2 cups salsa (divided - I prefer Wal Mart Sams Choice medium for the unique flavor)
• 2 cups shredded cheese (divided-I use Kraft 4chs mex blend)
• 8 fajita-size flour tortillas
• 12 cup whole kernel corn (optional)
• cooking spray

1. add chicken to vegetable oil in a skillet and warm thru,.
2. add can of rotel and 1 cup salsa, cover and simmer 15 minutes stirring occasionally,.
3. if using corn add now and heat thru, stir in 1 cup cheese,.
4. coat tortillas in remaining salsa,.
5. spray 8x8 baking pan lightly, place coated tortilla in baking pan and put 1 dip of chicken mix down the center, roll like an enchilada and push to the edge of pan, continue with remaining tortillas, I like mine saucier so I spread any leftover chicken mix across top of tortillas, spread remaining cheese and bake at 375 for 20 minutes or until cheese bubbles and starts to brown, I serve with very simple spanish rice and beans, Enjoy!

chicken breasts, vegetable oil, tomatoes, salsa, shredded cheese, flour tortillas, whole kernel corn, cooking spray

Taken from www.food.com/recipe/chicken-cheeslottas-102591 (may not work)