Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.
Preparation Time
20 mins
Total Time
20 mins
Calories
540 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F.
Step 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.
Step 3
Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
Step 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.
Step 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.
Ingredients
1 teaspoon ground cumin
1 cup shredded lettuce
12 (6 inch) corn tortillas
2 cups shredded rotisserie chicken
⅓ cup chopped yellow onion
PAM® Original No-Stick Cooking Spray
½ cup Wesson® Pure Canola Oil
1 (10 ounce) can green chili enchilada sauce
1 cup crumbled queso enchilado cheese
1 cup shredded Chihuahua or Monterey Jack cheese
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
