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Spicy Chicken Enchiladas
Prep Time:
15 minutes
Cook Time:
30 minutes
6 servings

1 8 oz. package H-E-B shredded cheddar cheese

1 12 oz. container H-E-B fully cooked shredded chicken

2 10 oz. cans Ro-tel sauce with green chilies

1 cup chopped onion

1/4 cup Wesson oil

1 10 count package H-E-B yellow corn tortillas


Heat oven to 400 degrees. Spray a 9X13-inch baking dish with nonstick
cooking spray. Combine H-E-B fully cooked shredded chicken, 1 can of R
o-tel sauce, 1 1/2 cups of shredded cheddar cheese and 1/2 cup of chop
ped onion in a large mixing bowl; set aside. Remaining sauce, cheese a
nd onion will be used to top enchiladas.
Heat a medium skillet over medium heat for 2 minutes. Add the oil and
heat one minute. Fry each tortilla, one at a time, for 10 seconds on e
ach side and stack on a plate. Spread 1/4 cup of enchilada mixture dow
n the center of each tortilla and roll tightly, one at a time. Place i
n prepared baking dish in a single layer, seam side down.
Top enchiladas with remaining can of Ro-tel sauce with green chilies,
shredded cheese and onion. Spray a sheet of foil with nonstick cooking
spray and cover enchiladas. Bake on the center oven rack for 20 minut
es or until cheese melts and sauce bubbles

Nutritional Information

No Nutritional Information Available