Easy Cheesy Chicken Enchiladas
Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (8 oz each) Hunt's® Tomato Sauce
1 cup water
2 tablespoons Gebhardt® Chili Powder
3 cups shredded cooked chicken (3 cup = 12 oz)
1/2 cup chopped onion
1 tablespoon water
12 white corn tortillas (6 inch)
3 cups shredded Cheddar cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 462 mg | 46% |
Carbohydrate | 30 g | 10% |
Cholesterol | 118 mg | 39% |
Total Fat | 26 g | 40% |
Iron | 2 mg | 10% |
Calories | 503 kcal | 25% |
Sodium | 956 mg | 40% |
Protein | 37 g | 74% |
Saturated Fat | 12 g | 62% |
Sugars | 4 g | 0 |
Vitamin C | 7 mg | 11% |
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onion and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes or until onion is tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwave-safe plate. Microwave on HIGH 1 minute or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup chicken mixture; roll up. Place, seam-side down, in dish. Cover evenly with tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes or until cheese is melted and sauce is bubbling.
Easy Cheesy Chicken Enchiladas