Prep Time: 20 min
Makes: 6 servings
2 cans (10 oz each) red enchilada sauce, divided
2 cups shredded rotisserie chicken
1 can (10 oz) Rotel Original Diced Tomatoes & Green Chilies, well drained
1 1/2 cup shredded Monterrey Jack cheese, divided
1/4 cup finely chopped yellow onion
12 corn tortillas (6 inch), warmed
Sour cream and chopped cilantro
- Preheat oven to 350. Spray 13 x 9 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 onions in a medium bowl.
- Top each tortilla with 1/4 cup chicken mixture. Roll up and place seam-side down in baking dish. Spoon remaining mixture tomato sauce over top of enchiladas; sprinkle with remaining 3/4 cheese
- Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; back 5 more minutes. Serve with sour cream and chopped cilantro.