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Spicy Chicken Enchiladas




Quick and easy


Prep Time:

15 minutes

Cook Time:

30 minutes


6 servings


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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating