Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (10 oz each) red enchilada sauce, divided
2 cups shredded rotisserie chicken
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, well drained
1-1/2 cups shredded Monterey Jack cheese, divided
1/4 cup finely chopped yellow onion
12 corn tortillas (6 inch), warmed
Sour cream and chopped cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 86 mg | 28% |
| Total Fat | 17 g | 26% |
| Iron | 1 mg | 8% |
| Calories | 354 kcal | 18% |
| Sodium | 882 mg | 37% |
| Protein | 21 g | 42% |
| Saturated Fat | 7 g | 35% |
| Sugars | 3 g | 0 |
| Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 3/4 cup sauce over bottom of baking dish; set aside.
Combine chicken, 3/4 cup sauce, drained tomatoes, 3/4 cup cheese and onion in medium bowl.
Top each tortilla with 1/4 cup chicken mixture. Roll up and place seam-side down in baking dish. Spoon remaining tomato sauce over top of enchiladas; sprinkle with remaining 3/4 cup cheese.
Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more. Serve with sour cream and chopped cilantro, if desired.
No rotisserie chicken on hand? Any chopped, cooked chicken or leftover chicken will work well in this recipe.
Spicy Chicken Enchiladas
