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