1 jar of tomato sauce
1 can of kidney beans
1/2 cup of hot sauce
1 cup of sour cream
1 packet of enchilada seasoning
chopped mushrooms and peppers (optional)
10-12 tortillas
1 cup of salsa
Shredded Cheese
1.) Boil and shred chicken. Mix tomato sauce, hot sauce, sour cream, seasoning packet and chicken and simmer on low heat for 30 min.
2.) Add beans and mushrooms/ peppers and simmer for 10 more min.
3.) Spoon mixture evenly into tortillas, wrap them and place in casserole dish.
4.) Cover with salsa and cheese.
5.) Bake for 20 min. until cheese is bubbly.
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