Using store-bought rotisserie chicken is a quick and affordable way to get enchiladas on the table for dinner.
Servings and Ingredients
|1 medium onion, chopped|
|1 large red bell pepper, seeded and chopped|
|2 cloves garlic, minced|
|1 tbsp. Hy-Vee Select olive oil|
|1 Hy-Vee rotisserie chicken, skin removed, deboned and shredded|
|2 (15 ounce each) cans Hy-Vee diced tomatoes with green chiles, undrained|
|2 (10-1/2 ounce each) cans Hy-Vee condensed cream of chicken soup|
|½ c. Hy-Vee reduced-sodium chicken broth|
|½ tsp. ground oregano|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. Hy-Vee chili powder|
|⅛ tsp. cayenne pepper|
|18 (6 inch) corn tortillas|
|3 c. Hy-Vee shredded sharp cheddar cheese, divided|
|1 c. Hy-Vee shredded lettuce|
|2 Roma tomatoes, chopped|
- Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish; set aside.
- In a large skillet sauté onion, bell pepper and garlic in hot oil over medium-high heat until tender. Stir in chicken, tomatoes, condensed soup, chicken broth, oregano, cumin, chili powder and cayenne pepper. Heat mixture through. Remove from heat.
- Place 6 of the tortillas in the prepared baking dish, overlapping as necessary. Top with one-third of the chicken mixture and sprinkle with 1 cup cheese. Repeat layers twice more, leaving off the final layer of cheese.
- Bake, covered, for 25 to 30 minutes or until bubbly. Uncover and sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Let stand for 10 minutes. Just before serving, top casserole with lettuce and chopped tomatoes.
330 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 880mg
- Total Carbohydrates: 31g
- Protein: 17g
Vitamin A 30%
Vitamin C 30%
Hy-Vee Seasons Spring 2012.