Spicy Chicken Enchiladas
Recipe from RO*TEL

Speedy enchiladas made with shredded rotisserie chicken, spicy tomato sauce, and shredded cheese.

Spicy Chicken Enchiladas

by 5  people

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    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
Preheat oven to 350 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1/2 cup sauce over bottom of baking dish; set aside.
Combine chicken, 1/2 cup sauce, drained tomatoes, 3/4 cup cheese, and onion in medium bowl.
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.
Cook's Tips

No rotisserie chicken on hand? Any chopped, cooked chicken or leftover chicken will work well in this recipe.
Nutrition information
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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