Fiesta Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rotel Ingredients:
1 (10 ounce) can rotel original diced tomatoes and green chilies, undrained |
3 cups shredded cooked chicken |
12 corn tortillas (6 inch) |
2 1/2 cups shredded cheddar cheese, divided (2-1/2 cups = 10 ounces) |
1 (10 ounce) can rotel original diced tomatoes and green chilies, undrained |
1 (8 ounce) can tomato sauce |
Directions:
1. Preheat oven to 350 degrees.
2. Drain 1 can of tomatoes reserving the juice.
3. Combine drained tomatoes and chicken in large bowl; mix well then set aside.
4. Wrap tortillas in damp paper towels.
5. Place on microwavable plate, microwave on HIGH 45 seconds to 1 minute, or until softened.
6. Top each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture; roll up.
7. Place, seam-sides down, in 13x9-inch baking dish.
8. Combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well.
9. Pour evenly over tortillas; sprinkle with remaining 1 cup cheese.
10. Cover with aluminum foil.
11. Bake 30 minutes, or until enchiladas are heated through and cheese is melted.
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