Chicken Enchiladas Verdes
20Prep Time Minutes
55Total Time Minutes
9Number of Ingredients
1/2 cup Pure Wesson® Canola Oil
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) green chile enchilada sauce
2 cups shredded rotisserie chicken
1 cup crumbled queso enchilado cheese
1/3 cup finely chopped yellow onion
1 teaspoon ground cumin
12 corn tortillas (6 inch)
1 cup shredded Chihuahua or Monterey Jack cheese
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
Shredded lettuce, optional
|% Daily Value|
|Total Fat||30 g||46%|
|Saturated Fat||10 g||49%|
|Dietary Fiber||3 g||14%|
|Vitamin C||35 mg||59%|
|Vitamin A||485 iu||10%|
Preheat oven to 325°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.
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