Ortega® Quick and Easy Chicken Enchiladas Recipe

Ortega® Quick and Easy Chicken Enchiladas Recipe

  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 2 (10 ounce) cans ORTEGA® Enchilada Sauce, divided
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 (4 ounce) can ORTEGA® Diced Green Chiles, drained
  • 8 (6 inch) corn tortillas, warmed
  1. PREHEAT oven to 350 degrees F. Grease 11×7-inch baking dish.
  2. SPREAD 1/2-cup the enchilada sauce onto bottom of prepared baking dish. Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE for 15 to 20 minutes or until heated through and cheese is melted.
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