Easy Chicken Enchiladas

1. 1

   Combine chicken and taco sauce in a large saucepan.

2. 2

   Cook over low heat for 15 minutes, stirring often.

3. 3

   Dissolve bouillon in half and half in a large skillet over low heat (do not boil). Cook tortillas, one at a time, in an ungreased skillet, about 10 seconds on each side, or until softened.

4. 4

   Dip each tortilla in half and half mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.