Enchilada Sauce
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2 tsp Enchilada Sauce Mix
1 oz Tomato Sauce
1 1/2 oz Water


Filling
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1 oz Cream Cheese
2 oz Salsa
2 oz Radish
2 2/5 oz Pulled Chicken Breast
4/5 oz Chopped Chiles


Other
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2 pc. Beef Sandwich Steaks
4/5 oz Mexican Cheese Blend

2 tsp Enchilada Sauce Mix 1 oz Tomato Sauce 1 1/2 oz Water 1 oz Cream Cheese 2 oz Salsa 2 oz Radish 2 2/5 oz Pulled Chicken Breast 2 pc. Beef Sandwich Steaks

Radish Prep
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1. Cut your radishes into fries or desired shape.
2. Add to a pot with enough water to cover the radishes.
3. Bring to a boil, then reduce to a simmer. Simmer for about 10 minutes.


Enchilada Sauce Prep
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4. Add Enchilada sauce ingredients to a pot.
5. Bring to a boil, then reduce to a simmer. Cook down to desired thickness.


Enchiladas
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6. In a glass or ceramic dish large enough for your enchiladas, spray with a non-stick coating of cooking oil.
7. Add up to 1/2 of the enchilada sauce to the dish and spread evenly on the bottom.

8. In a pan, at medium heat, add the cream cheese and salsa. Heat and stir until evenly mixed.
9. Add the Radish, pulled chicken breast, and chopped chiles.
10. cook over medium heat and mix for 2-3 minutes.
11. preheat your over to 350 degrees F

12. Lay out your beef sandwich steaks so they can have the filling easily added to them. ** Tip, leave the paper backing on the sandwich steak, as it will aid in rolling later.
13. Once the filling is finished, add half the filling, spread evenly across the middle of each sandwich steak.
14. Roll the steak around the filling. it should just barely be able to overlap.
15. Add the rolled sandwich steak to the enchilada dish, seam down. Carefully remove the paper backing of the sandwich steak if it is still there.
16. repeat for additional sandwich steaks.

17. Cover the sandwich steaks with the remaining enchilada sauce. Then top with Mexican cheese mix.
18. Place in the oven and cook at 350F for 20-25 minutes.