1(12 ounce) containerH-E-B Fully Cooked Seasoned Shredded Chicken,
1mediumonion, chopped (3/4 to 1 cup),
2cupsH-E-B Queso Enchilado Cheese,
1(15 ounce) canHatch Enchilada Sauce,
12Guerrero Corn Tortillas,
1Heat oven to 425 degrees F. Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
2Combine 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 later use. Set mixture aside.
3Heat 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 enchiladas with nonstick cooking spray to keep moist during baking; set aside.
4Stir in the other half of the enchilada sauce to the remaining enchilada mixture and pour over the center of the enchiladas.
5Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.
No Nutritional Information Available