Chicken Enchiladas Verdes from RO*TEL

Chicken Enchiladas Verdes from RO*TEL

Ingredients

  • 1/2 cup Wesson® Pure Canola Oil
  • PAM® Original No-Stick Cooking Spray
  • 1 (10 ounce) can green chili enchilada sauce
  • 2 cups shredded rotisserie chicken
  • 1 cup crumbled queso enchilado cheese
  • 1/3 cup chopped yellow onion
  • 1 teaspoon ground cumin
  • 12 (6 inch) corn tortillas
  • 1 cup shredded Chihuahua or Monterey Jack cheese
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • Shredded lettuce (optional)


Directions

  1. Preheat oven to 325 degrees F.
  2. Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
  3. Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
  4. Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
  5. Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.

05/08/2018
Chicken Enchiladas Verdes from RO*TEL, recipe PT15M PT1H 5 455 calories

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