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FIESTA CHICKEN ENCHILADAS

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
  • 3 cups shredded cooked chicken
  • 12 6 inch corn tortillas
  • 2-1/2 2-1/2 cups = 10 oz cups shredded Cheddar cheese, divided
  • 1 can (8 oz each) Hunt's® Tomato Sauce
DIRECTIONS

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.

Wrap tortillas in damp paper towels. Place on microwavable plate. Microwave on HIGH 45 seconds to 1 minute or until softened.

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.

Bake 30 minutes or until enchiladas are hot and cheese melts.