Minutes Prep time: 20
Minutes Total time: 55
Servings: 6
Difficulty: easy
1/2 cup 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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 292 mg | 28% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 99 mg | 33% |
| Total Fat | 30 g | 46% |
| Iron | 2 mg | 10% |
| Calories | 467 kcal | 23% |
| Sodium | 814 mg | 34% |
| Protein | 23 g | 46% |
| Saturated Fat | 10 g | 49% |
| Sugars | 3 g | 0 |
| Vitamin C | 35 mg | 59% |
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.
Chicken Enchiladas Verdes
