Chicken Enchiladas Verdes from RO*TEL recipe
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Ingredients
- ½ 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 ⅓ 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 1 cup Shredded lettuce
Nutrition Info
- 540.2 caloriescarbohydrate: 31 gcholesterol: 73.7 mgfat: 35.7 gfiber: 4.7 gprotein: 26.6 gsaturatedFat: 9.9 gservingSize: -sodium: 411.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchiladas Verdes from RO*TEL
Directions
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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.