- 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
- 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.
These ECHAS were abosolutely WONDERFUL>>><<<< imma eat dezze up yoo
Loved this recipe I make it often my boys love it unfortunately no store here carries the Rotel original tomato
So yummy:) I used a garlic butter rotisserie chicken from Walmart because the meat is really juicy and tender. I will for sure be making these again!!!!!!
My husband is generally a picky eater. I didn't fuss with measurements or anything and used onion powder instead of onions. He liked them. I used two leftover oven fried chicken legs to make 3 enchiladas for him and used the Rotel original sauce as directed in the recipe (but I split the recipe in half needing only one can).
This inspired me to submit my recipe for Enchiladas. Yours was different and very good.