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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. Combi
ne H-E-B fully cooked shredded chicken, 1 can of Ro-tel sauce, 1 1/2 cups of shredded ched
dar cheese and 1/2 cup of chopped onion in a large mixing bowl; set aside. Remaining sauce
, cheese and 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 each side and stack on a plate. Spread 1/
4 cup of enchilada mixture down the center of each tortilla and roll tightly, one at a tim
e. Place in 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 minutes or until cheese melts and sauce bubbles

Nutritional Information

No Nutritional Information Available