3cupsprepared pico de gallo,
1 to 2cupsdiced cooked chicken,
3cupsshredded H-E-B Asadero Cheese (2/3 of package),
1can(10 oz) green chili enchilada sauce,
1package(12 count) corn tortillas,
1Preheat oven to 350 degrees.
2Spray a 9 x 13 inch baking pan with non-stick cooking spray.
3Combine pico de gallo, chicken and cheese in a large bowl.
4Add half of the green chili enchilada sauce and stir.
5Heat tortillas until soft, then spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
6Place in prepared baking dish in a single layer, seam side down.
7Combine remaining chicken mixture with other half of enchilada sauce; pour over enchiladas in pan.
8Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
No Nutritional Information Available