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Queso Enchilado Chicken Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

1 (12 ounce) container H-E-B Fully Cooked Seasoned Shredded Chicken

1 medium onion, chopped (3/4 to 1 cup)

2 cups H-E-B Queso Enchilado Cheese

1 large tomato, chopped

1 (15 ounce) can Hatch Enchilada Sauce

12 Guerrero Corn Tortillas


Heat oven to 425 degrees F. Spray a 9 x 13-inch baking pan with nonsti
ck cooking spray; set aside.
Combine Fully Cooked Seasoned Shredded Chicken, onion, shredded cheese
and chopped tomato in a large bowl. Stir in half of the enchilada sau
ce, reserving the remaining sauce for later use. Set mixture aside.
Heat tortillas until soft, then spread 1/4 cup enchilada mixture down
the center of each tortilla and roll tightly, one at a time. Place in
prepred baking dish in a single layer, seam side down. Spray enchilada
s with nonstick cooking spray to keep moist during baking; set aside.
Stir in the other half of the enchilada sauce to the remaining enchila
da mixture and pour over the center of the enchiladas.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges a
nd tortillas are golden. Serve immediately.

Nutritional Information

No Nutritional Information Available


No Source Information Available