Queso Enchilado Chicken Enchiladas
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 nonstick cooking spray; se
Combine Fully Cooked Seasoned Shredded Chicken, onion, shredded cheese and chopped tomato
in a large bowl. Stir in half of the enchilada sauce, reserving the remaining sauce for la
ter use. Set mixture aside.
Heat tortillas until soft, then spread 1/4 cup enchilada mixture down the center of each t
ortilla and roll tightly, one at a time. Place in prepred baking dish in a single layer, s
eam side down. Spray enchiladas with nonstick cooking spray to keep moist during baking; s
Stir in the other half of the enchilada sauce to the remaining enchilada mixture and pour
over the center of the enchiladas.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are gol
den. Serve immediately.
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