

Fiesta Chicken Enchiladas
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15Prep Time Minutes
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45Total Time Minutes
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5Number of Ingredients
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6Servings
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
3 cups shredded cooked chicken
12 corn tortillas (6 inch)
2-1/2 cups shredded Cheddar cheese, divided (2-1/2 cups = 10 oz)
1 can (8 oz each) Hunt's® Tomato Sauce
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 404 mg | 40% |
Carbohydrate | 28 g | 9% |
Cholesterol | 109 mg | 36% |
Total Fat | 20 g | 30% |
Iron | 2 mg | 10% |
Calories | 440 kcal | 22% |
Sodium | 875 mg | 36% |
Protein | 37 g | 74% |
Saturated Fat | 11 g | 54% |
Sugars | 4 g | 0 |
Dietary Fiber | 4 g | 17% |
Vitamin C | 7 mg | 11% |
Vitamin A | 883 iu | 18% |
Preheat oven to 350°F. Drain 1 can of the tomatoes: reserve liquid. Combine the drained tomatoes and chicken in large bowl; mix well. Set aside.
Wrap tortillas in damp paper towels. Place on microwavable plate. Microwave on HIGH 45 seconds to 1 minute or until softened.
Top each tortilla with 2 tablespoons of the cheese and 1/4 cup chicken mixture; roll up. Place seam-side down in 13x9-inch baking dish. Combine the reserved tomato liquid, the remaining can of undrained tomatoes and tomato sauce; mix well. Pour evenly over tortillas; sprinkle with the remaining 1 cup cheese. Cover with aluminum foil.
Bake 30 minutes or until enchiladas are hot and cheese melts.
Fiesta Chicken Enchiladas
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