Chicken Enchiladas Verdes

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Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas

  • 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
  1. 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.
  2. Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
  3. 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.
  4. 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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Nutrition Information
Calories: 467 View complete nutrition information
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