Preheat oven to 350 degrees. Combine chicken and salsa; set aside. Spread 1/2 can enchilada sauce in a 3-quart rectangular baking dish; set aside.
Enchiladas have never been so easy. Keep these pantry staples on hand for when you're in need of a quick-to-fix meal.
Servings and Ingredients
|3 c. Hy-Vee rotisserie chicken, shredded|
|½ (15.5-oz.) jar Hy-Vee mild corn and black bean salsa|
|1 (10-oz.) can Hy-Vee mild tomato enchilada sauce, divided|
|1 (8-ct.) Hy-Vee fajita-size flour tortillas|
|1 (8-oz.) pkg. Hy-Vee finely shredded Mexican cheese|
|Avocado, pitted, peeled, and chopped, for garnish|
Things To Grab
- Medium bowl
- 3-quart rectangular baking dish
- Hy-Vee nonstick cooking spray
- Aluminum foil
Spoon about 1/3 cup chicken mixture and 1 tablespoon cheese along the center of each tortilla; roll up tightly. Place, seam sides down, in baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Spray a large piece of aluminum foil with nonstick cooking spray; cover baking dish.
Hyvee Culinary Expert TipPrep dinner for later! At this point, you can cover the enchiladas with aluminum foil and freeze for up to 1 month. When ready to bake, preheat oven to 350 degrees and bake for 40 to 50 minutes or until heated through (165 degrees).
Bake, covered, 35 to 40 minutes or until heated through. Garnish with chopped avocado, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 970mg
- Total Carbohydrates: 36g
- Protein: 22g