- 8 - 10 chicken breast tenders
- 8 flour tortillas
- 1 - 19 oz. can enchilada sauce
- 3 cups Mexican Blend cheese
- 1 bunch green onions, chopped
Place deep flexiflat on medium perforated bake sheet. Cook chicken breast tenders on deep flexiflat at 350 degrees for 15 minutes. Remove & dice chicken. Clean & dry flexiflat, place stainless steel frame inside deep flexiflat & set aside. Wash & chop green onions. Place flour tortilla on a plate and spoon about 3 Tblsp enchilada sauce down center. Spread about 1/2 cup chicken on top. Sprinkle about 1/4 cup cheese on top. Fold opposite sides in about 1" & roll. Place seam side down on deep flexiflat. Spread remaining enchilada sauce on top. Sprinkle with green onions & cheese. Bake at 350 degrees for 25 minutes.