Ingredients

• 1 can (19 oz) Old El Paso™ mild enchilada sauce
• 2 cups shredded deli rotisserie chicken
• 1 tablespoon (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
• 1 1/2 cups shredded Mexican cheese blend (6 oz)
• 8 corn tortillas (6 inch)
• 3 tablespoons chopped fresh cilantro
• 3/4 cup sour cream

Directions

• 1. In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.
• 2. Spray 8-inch square (2-quart) microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
• 3. Pour remaining enchilada sauce over tortillas; top with remaining 3/4 cup cheese.
• 4. Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.

Nutrition

Photos