Rotel Enchiladas Con Pollo (Chicken Enchiladas) Recipe #226874
This is based on a recipe from Seasoned with the Sun. Another great make ahead meal.
by Vicki in CT
1 hour | 30 min prep
SERVES 6
- 1/2 onion, chopped
- 2 tablespoons oil
- 2 tablespoons taco seasoning mix
- 10 ounces Rotel tomatoes, extra hot preferred
- 2 chicken breast halves, cooked and cubed
- 1 cup cheddar cheese, grated
- 12 small corn tortillas
- 1/4-1/3 cup vegetable oil
- 2 chicken bouillon cubes
- 2 cups skim milk
- 3/4 lb monterey jack cheese, grated
Serve with
- sour cream, and
- jalapeno, slices
- 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.
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5 stars