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
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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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