Rotel Fiesta Chicken Enchiladas |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Rotel Fiesta Chicken Enchiladas
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2-cans (10 ounces each) RoTel Original Diced Tomatoes and Green Chilies, undrained, divided,
3-cups shredded cooked chicken,
12-corn tortillas,
2.5-cups (10 ounces) shredded Cheddar cheese, divided
1- can (8 ounces)Tomato Sauce,
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Directions:
1. Preheat oven to 350°F. Drain 1 can of tomatoes: reserve juice. Combine 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 cheese and 1/4 cup chicken mixture; roll up. Place, seam-sides down, in 13x9-inch baking dish. Combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well. Pour evenly over tortillas; sprinkle with remaining 1 cup cheese. Cover with aluminum foil.
4. Bake 30 minutes, or until enchiladas are heated through and cheese is melted. |
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