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Nutrition Facts
Serving Size 246 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 790 mg 33%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 20 g
Vitamin A 10% • Iron 4%
Vitamin C 10% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Chicken Enchiladas

Rate and Review | Read Reviews (4)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 Oz H-E-B Fully Cooked Shredded Chicken
2 10 Oz cans Ro-Tel Original Diced Tomatoes and Green Chilies
2 cup(s) H-E-B Fancy Shredded Cheddar Cheese
1 cup(s) sweet onion, chopped
1/4 cup(s) Hill Country Fare Vegetable Oil
10 H-E-B Yellow Corn Tortillas
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Instructions

1
Heat oven to 400°F.
2
Spray a 9X13-inch baking dish with nonstick cooking spray.
3
Combine shredded chicken, 1 can of tomatoes with green chilies, 1 1/2 cups of shredded cheddar cheese and 1/2 cup of chopped onion in a large mixing bowl; set aside.
4
Remaining tomatoes, cheese and onion will be used to top enchiladas.
5
Heat a medium skillet over medium heat for 2 minutes.
6
Add oil and heat one minute.
7
Fry each tortilla, one at a time, for 10 seconds on each side and stack on a plate.
8
Spread 1/4 cup of enchilada mixture down the center of each tortilla and roll tightly, one at a time.
9
Place in prepared baking dish in a single layer, seam side down.
10
Top enchiladas with remaining tomatoes, shredded cheese and onion.
11
Spray a sheet of foil with nonstick cooking spray and cover enchiladas.
12
Bake on the center oven rack for 20 minutes or until cheese melts and sauce bubbles.

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