Fiesta Chicken Enchiladas

4 of 5
(14 ratings)
Total Time
Number Of

White corn tortillas stuffed with shredded chicken, spicy tomatoes and cheese

  • 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

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  1. 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.
  2. Wrap tortillas in damp paper towels. Place on microwavable plate. Microwave on HIGH 45 seconds to 1 minute or until softened.
  3. 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.
  4. Bake 30 minutes or until enchiladas are hot and cheese melts.
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Nutrition Information
Calories: 440 View complete nutrition information
Reviews (3)

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Overall Rating

Pam trussell July 19, 2015

I have been making this for several years and my family loves it.

Peggy October 18, 2013

This is a family favorite. I have some picky kids and they all love it,

Pattie June 16, 2012

I really enjoyed these as did my whole family. My husband really liked them a lot. Of all the enchiladas I make, these are his favorite. Easy to make too.