Quick and Easy Chicken Enchiladas

Photo by Cecelia H.
Adapted from ortega.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from ortega.com

Ingredients

  • 2

    cups cooked, shredded boneless, skinless chicken breast meat

  • 2

    cans (10-oz.) ORTEGA Enchilada Sauce, divided

  • 1

    cup Mexican blend or Monterey Jack cheese, divided

  • 1

    can (4-oz.) ORTEGA Diced Green Chiles, drained

  • 8

    (6-in.) corn tortillas, warmed

Directions

PREHEAT oven to 350°F. Grease 11x7-inch baking dish. SPREAD 1/2-cup the enchilada sauce onto bottom of prepared baking dish. Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese. BAKE for 15 to 20 minutes or until heated through and cheese is melted.

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