Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

Speedy chicken enchilada recipe made with shredded rotisserie chicken, enchilada sauce and shredded cheese

Hands On:20 | Total: 50 | Makes: 6 servings (2 enchiladas each)

Ingredients:

  • PAM® Original No-Stick Cooking Spray
  • 2 cans (10 oz each) red enchilada sauce, divided
  • 2 cups shredded rotisserie chicken
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, well drained
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup finely chopped yellow onion
  • 12 corn tortillas (6 inch), warmed
  • Sour cream and chopped cilantro, optional

Directions

  1. Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 3/4 cup sauce over bottom of baking dish; set aside.
  2. Combine chicken, 3/4 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 melts. Remove foil; bake 5 minutes more. Serve with sour cream and chopped cilantro, if desired.

Nutritional Information:

6 servings (2 enchiladas each) Calories 354; Total Fat 17 g(Saturated Fat 7 g); Cholesterol 86 mg; Sodium 882 mg; Carbohydrate 28 g; (Dietary Fiber , Sugars 3 g); Protein 21 g; Percent Daily Values*: Vitamin A %; Vitamin C 3%; Calcium 26%; Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet.


Cook's Tips

No rotisserie chicken on hand? Any chopped, cooked chicken or leftover chicken will work well in this recipe.

]]>