Spicy Chicken Enchiladas
Speedy enchiladas made with shredded rotisserie chicken, spicy tomato sauce, and shredded cheese.
Recipe from RO*TEL
PAM® Original No-Stick Cooking Spray
2 8 ounce cans Ro*Tel® Original Tomato & Green Chili Sauce
2 cups shredded rotisserie chicken
1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, well drained
1 1/2 cups shredded Monterey Jack cheese, divided
1/4 cup finely chopped yellow onion
10 corn tortillas (6 inch), warmed
Sour cream and chopped cilantro, optional
Top each tortilla with 1/4 cup chicken mixture. Roll up and place seam-side down in baking dish. Spoon remaining tomato sauce over top of enchiladas; sprinkle with remaining 3/4 cup cheese.
Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese is melted. Remove foil; bake 5 minutes more. Serve with sour cream and chopped cilantro, if desired.
No rotisserie chicken on hand? Any chopped, cooked chicken or leftover chicken will work well in this recipe.
Per Serving: cal. (kcal) 385, Fat, total (g) 18, chol. (mg) 103, sat. fat (g) 8, carb. (g) 30, fiber (g) 5, pro. (g) 25, vit. A (IU) 680, vit. C (mg) 6, sodium (mg) 975, calcium (mg) 313, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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