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
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
