To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning
it onto center of each tortilla.
Spoon 1/12 of the potato, cheese mix
onto the center of the tortilla and roll into cylinder.
Not exact matches
Working one at a time, spread 1/4 cup chicken mixture down the
center of tortilla and fold one side over filling, then continue to roll enchilada
onto itself.