1 package (12 count) corn tortillas
1/2 cup vegetable oil for frying tortillas
1 large tomato, chopped
1 small onion. Chopped
1 fresh jalapeno, seeded and finely chopped
1/2 cup chopped cilantro
1 to 2 cups diced cooked chicken
3 cups shredded H-E-B Asadero Cheese
1 can (10 ounces) green chili enchilada sauce
Place oil in a medium size skillet and heat over medium high heat.
Fry one tortilla at a time for 15 seconds on each side.
Place on paper towels to drain.
Fry all tortillas and set aside.
Heat oven to 350 degrees F.
Spray a 3-quart baking dish with non-stick cooking spray; set aside.
Combine tomato, onion, jalapeno, cilantro, chicken and cheese in a large bowl.
Add half of the green chili enchilada sauce and stir.
Spread 1/3 cup chicken 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.
Combine remaining cheese mixture with other half of enchilada sauce; pour over enchiladas in pan.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
No Nutritional Information Available
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