Lana's enchiladas

The other day I made homemade chicken tenders. I had leftovers for the next day, but felt like having something different. To the pantry I go!! Working with what I had I came up with a cheesy enchilada that kids can enjoy and have fun cooking.

Lana's Enchiladas
8 chicken tenders
1 jar GOYA sofrito
1 box GOYA rice and beans
4 flour tortillas
1 packet of Chi Chi's sweet corn cake
1 package shredded mexican cheese

1. Preheat oven to 350 degrees.
2. Depending on how many you are making, size the baking dish accordingly. I only made a little bit for me and my brother so I used a 9x9 casserole dish. It fit 4 large enchiladas. Spray the dish with cooking spray and then spread a thin layer of Sofrito sauce on it and set aside.
3. In each tortilla: spread about 1tbsp Sofrito sauce, place 2 chicken tenders, generously top with shredded cheese.

4. Roll up tortilla and place in backing dish seam side down.

5. Once they're all lined up, top with remaining sofrito and cheese.

6. Cover with aluminum foil and bake for 30 minutes.

I paired my enchiladas with Rice and Beans and Sweet Corn Cake. Both are cooked according to the directions on the package. Except, with the corn cake, instead of baking it like a "cake" I put them in a muffin pan.

Enjoy! Love, Lana