spicy chicken enchiladas

By barbgreenfield

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, optionalsee savings
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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.