Fiesta Chicken Enchiladas

Name: Fiesta Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 - 2 enchiladas each
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

Submitted by Charlotte J

"From Rotel"

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Ready In:: 45mins
Ingredients:: 6
Yields:: 6 - 2 enchiladas each

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

Preheat oven to 350 degrees.
Drain 1 can of tomatoes reserving the juice.
Combine drained tomatoes and chicken in large bowl; mix well then 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 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.
Bake 30 minutes, or until enchiladas are heated through and cheese is melted.

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Reviews

Nice tasting enchiladas, & easy to make! I did half of them with corn tortillas & the other half with flour tortillas & also used a mild cheddar cheese ~ I preferred the flour ones, but ALL of them were well-received! Thanks for sharing! [Made & reviewed for one of my adopted chefs in the Spring's PAC]

Sydney Mike