Skip to main content
BROWSE

View Recipe

SPICY CHICKEN ENCHILADAS

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 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 6 inch corn tortillas
  • Sour cream and chopped cilantro, optional
DIRECTIONS

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.