Easy Cheesy Chicken Enchiladas
20Prep Time Minutes
50Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||26 g||40%|
|Saturated Fat||14 g||69%|
|Dietary Fiber||5 g||21%|
|Vitamin C||7 mg||11%|
|Vitamin A||851 iu||17%|
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.