Try this new twist on a Mexican favorite that combines the ease of rotisserie chicken with Old El Paso® Mexican Cooking Sauce. Make it even faster by using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.
tablespoon vegetable oil
medium onion, chopped (1/2 cup)
can (4.5 oz) Old El Paso™ chopped green chiles
cups shredded deli rotisserie chicken (from 2-lb chicken)
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Chile and Roasted Garlic
cup crumbled queso fresco cheese
corn tortillas (5 1/2 inch)
Garnishes (if desired)
cup sour cream
medium avocado, pitted, peeled and sliced
Heat oven to 350°F.
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 3 minutes or until onion begins to soften. Add green chiles and chicken, stirring well. Stir in 1/2 cup of the cooking sauce, stirring well to combine. Remove from heat; stir in 1/2 cup of the cheese.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Using remaining cooking sauce, brush both sides of each tortilla. Spoon about 1/3 cup filling in each tortilla. Fold tortillas around filling, and place seam side down in pan. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.
Make it your own: Try adding your own toppings for a fresh and flavorful twist.
Dipping tortillas into sauce is a common step in making authentic enchiladas. Try this recipe with other varieties of Old El Paso® Mexican Cooking Sauce--your enchiladas will be great every time!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 1 1/2 Lean Meat; 2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.