Chile and Roasted Garlic Chicken Enchiladas

(2)
  2 reviews
  • 20 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings

Ingredients

Enchiladas

1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
pouch (8 oz) Old El Paso™ Mexican cooking sauce chile and roasted garlic
1
cup crumbled queso fresco cheese
8
corn tortillas (5 1/2 inch)

Garnishes (if desired)

1/2
cup sour cream
1
medium avocado, pitted, peeled and sliced

Directions

  1. 1 Heat oven to 350°F.
  2. 2 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.
  3. 3 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.
  4. 4 Bake 20 to 25 minutes or until enchiladas are heated through. Top with sour cream and sliced avocado.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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