Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- 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.
- Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
- 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.
- 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.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 31 g, Cholesterol 73.7 mg, Fat 35.7 g, Fiber 4.7 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 411.8 mg, Sugar 2.2 g
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