Nutrition Facts

Serving Size 275 g

(Approx. 6 Servings)

Amount Per Serving

Calories	420	Calories From Fat	190

% Daily Value*

Total Fat 22 g	34%

Saturated Fat 9 g	45%

Trans Fat 0.0 g

Cholesterol 115 mg	38%

Sodium 590 mg	25%

Total Carbohydrate 28 g	9%

Dietary Fiber 3 g	12%

Sugars 3 g

Protein	30 g

Vitamin A 6%	•	Iron 10%

Vitamin C 10%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rotisserie Chicken Enchiladas

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 cup(s) H-E-B Rotisserie Chicken, shredded

1 cup(s) H-E-B Diced Sweet Onion

1 tomato, chopped

2 cup(s) H-E-B Shredded Jalapeño Jack

12 Oz Salsa Verde

12 H-E-B Yellow Corn Tortillas

Check All

Uncheck All

Add to list

Instructions

Heat oven to 400°F.

Spray a 9 X 13-inch baking pan with non-stick cooking spray; set aside.

Combine chicken, onion, tomato and shredded cheese.

Stir in half of green enchilada sauce, reserving the remaining sauce for later use. Set mixture aside.

Heat tortillas until soft, then spread 1/4 cup enchilada mixture down the center of each tortilla and roll tightly, one at a time.

Place in prepared baking dish in a single layer, seam side down.

Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.

Stir in the other half of the green enchilada sauce to the remaining enchilada mixture and pour over center of enchiladas.

Bake uncovered for 15 minutes or until cheese is bubbly on the edges and tortillas are golden.

Source:

H-E-B