INGREDIENTS
20
Corn tortillas
2 cups
Cooked shredded chicken
1 tsp
Fajita seasoning
2
Whole tomatoes, canned chopped (salt to taste)
1/4 cup
Juice from whole tomatoes
2
Roasted long green chile
2 cans
Green old El Paso enchilada sauce
2 cups
Monterrey Jack cheese, shredded