- 4
- 45 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 can (4.5 oz) chopped green chiles
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
- 1 cup crumbled queso fresco cheese
- 8 corn tortillas (5 1/2 inch)
- 1/2 cup sour cream
- 1 medium avocado, pitted, peeled and sliced
Preparation
Step 1
1 Heat oven to 350°F.
2 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 3 minutes or until onion begins to soften. Add green chiles and chicken, stirring well. Stir in 1/2 cup of the cooking sauce, stirring well to combine. Remove from heat; stir in 1/2 cup of the cheese.
3 Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Using remaining cooking sauce, brush both sides of each tortilla. Spoon about 1/3 cup filling in each tortilla. Fold tortillas around filling, and place seam side down in pan. Sprinkle with remaining 1/2 cup cheese.
4 Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.
Serves 4
Make it your own: Try adding your own toppings for a fresh and flavorful twist.
Dipping tortillas into sauce is a common step in making authentic enchiladas.
Try this recipe with other varieties of Old El Paso® Mexican Cooking Sauce--your enchiladas will be great every time!
Serving Size: 1 Serving Calories430 ( Calories from Fat190), Total Fat21g (Saturated Fat7g, Trans Fat0g ), Cholesterol80mg Sodium1120mg Total Carbohydrate31g (Dietary Fiber2g Sugars6g ), Protein30g