1 8 oz. package H-E-B shredded cheddar cheese
1 12 oz. container H-E-B fully cooked shredded chicken
2 10 oz. cans Ro-tel sauce with green chilies
1 cup chopped onion
1/4 cup Wesson oil
1 10 count package H-E-B yellow corn tortillas
Heat 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.
Heat 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.
Top 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