Chicken Enchiladas with Pineapple Salsa
Ingredients
- 14-½ ounces, weight Diced Tomatoes (drained)
- 2 cans Diced Green Chilies (4oz. Each)
- 1 Onion, Diced
- 1 whole Store Bought Rotisserie Chicken, Meat Pulled From The Bones And Shredded
- 8 ounces, weight Sour Cream
- 16 ounces, weight Pineapple Salsa
- 2 Tablespoons Cilantro (optional)
- 12 Flour Tortillas
- 2 cups Shredded Cheddar Cheese
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