Ingredients
- PAM® Original No-Stick Cooking Spraysee savings
- 2 8-ounce cansRo*Tel® Original Tomato & Green Chili Saucesee savings
- 2 cupsshredded rotisserie chickensee savings
- 1 10-ounce canRo*Tel® Original Diced Tomatoes & Green Chilies, well drainedsee savings
- 1-1/2 cupsshredded Monterey Jack cheese, divided
- 1/4 cupfinely chopped yellow onionsee savings
- 10 corn tortillas (6 inch), warmed
- Sour cream and chopped cilantro, optional see savings
- add ingredients to list
Preparation
Step 1
directions
1. 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.
2. Combine chicken, 1/2 cup sauce, drained tomatoes, 3/4 cup cheese, and onion in medium bowl.
3. 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.
4. 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
Calories 362, Total Fat 18 g, Saturated Fat 8 g, Sodium 992 mg, Carbohydrate 30 g, Fiber 5 g, Sugar 5 g, Protein 25 g, Calcium 308 mg, Iron 1 mg. Daily Values: Vitamin C 6%. Percent Daily Values are based on a 2,000 calorie diet