Total Time
45mins
Prep 15 mins
Cook 30 mins

From Rotel

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Drain 1 can of tomatoes reserving the juice.
  3. Combine drained tomatoes and chicken in large bowl; mix well then set aside.
  4. Wrap tortillas in damp paper towels.
  5. Place on microwavable plate, microwave on HIGH 45 seconds to 1 minute, or until softened.
  6. Top each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture; roll up.
  7. Place, seam-sides down, in 13x9-inch baking dish.
  8. Combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well.
  9. Pour evenly over tortillas; sprinkle with remaining 1 cup cheese.
  10. Cover with aluminum foil.
  11. Bake 30 minutes, or until enchiladas are heated through and cheese is melted.

Reviews

(1)
Most Helpful

Nice tasting enchiladas, & easy to make! I did half of them with corn tortillas & the other half with flour tortillas & also used a mild cheddar cheese ~ I preferred the flour ones, but ALL of them were well-received! Thanks for sharing! [Made & reviewed for one of my adopted chefs in the Spring's PAC]

Sydney Mike April 08, 2008

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