Rotel Fiesta Enchiladas Recipes

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)

Steps:

• Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
• Soften tortillas in oil and drain well on paper towels. Set aside.
• In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
• Dissolve bouillon in milk in microwave.
• Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
• Pour milk mixture over all. Top with monterey jack.
• Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
• Top with dollops of sour cream to serve and jalapeno slices.

ROTEL FIESTA ENCHILADAS

Steps:

• Drain 1 can tomatoes; reserve juice. Blend drained tomatoes into chicken. Wrap tortillas in moist paper towels. Place in microwave; heat on high for 50 - 60 seconds Fill each tortilla w/ 2 T. cheese and 1/4 cup chiken mixture. Roll up; place seam side down in a 13X9 baking dish. Blend reserved juice, remaining diced tomatoes and tomato sauce. Pour over filled tortillas and sprinkle w/ cheese Cover w/ foil Bake in a preheated 350 oven 30 minutes or until cheese melts and sauce bubbles

FIESTA CHICKEN ENCHILADAS

Steps:

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