18 oz. packageH-E-B shredded cheddar cheese,
112 oz. containerH-E-B fully cooked shredded chicken,
210 oz. cansRo-tel sauce with green chilies,
110 count packageH-E-B yellow corn tortillas,
1Heat 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 Ro-tel sauce, 1 1/2 cups of shredded cheddar 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.
2Heat 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 time. Place in prepared baking dish in a single layer, seam side down.
3Top 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
No Nutritional Information Available