Chile and Roasted Garlic Chicken Enchiladas

By 1buttons

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 1 can (4.5 oz) Old El Paso® 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

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F.

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.

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.

Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.

Heat oven to 350°F.

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.

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.

Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.

Make it your own: Try adding your own toppings for a fresh and flavorful twist.