2 cups chopped or shredded rotisserie chicken
1 cup chopped onion
1 large tomato, chopped
2 cups shredded H-E-B jalapeno jack cheese
1 12 ounce jar Tio Tio salsa verde
12 corn or flour tortillas
Heat oven to 400 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray; set aside.
Combine H-E-B Rotisserie Chicken, onion, tomato and shredded cheese. Stir in half of green 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 prepared baking dish in a single layer, seam side down. Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.
Stir in the other half of the green enchilada sauce to the remaining enchilada mixture and pour over the center the enchiladas.
Bake uncovered for 15 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.
No Nutritional Information Available
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