Turn any weeknight into a fiesta with our quick and delicious Chicken & Chili Enchiladas. Mix shredded rotisserie chicken with a zesty blend of shredded Mexican cheese and taco seasoning. Roll the mixture into corn tortillas, then nestle them in a baking dish. Top with HORMEL® Chili and a sprinkle of additional cheese before baking to golden perfection. Serve with shredded lettuce, chopped tomatoes, fresh cilantro, and jalapeño slices for a flavorful and satisfying weeknight meal that’s a crowd-pleaser from the very first bite.
Ingredients
| 2 | cups rotisserie chicken, shredded |
| 2 | fluid ounces shredded Mexican cheese blend, divided |
| 2 | teaspoons taco seasoning |
| 8 | corn tortillas |
| 1 | (15-ounce) can HORMEL® Chili |
| Toppings: shredded lettuce, chopped tomatoes, chopped fresh cilantro leaves, jalapeño slices |
Directions
Heat oven to 400°F.
In large bowl, combine chicken, 1 cup shredded cheese and taco seasoning.
Warm corn tortillas in microwave, according to package directions; keep warm.
Divide chicken mixture evenly among tortillas and roll up to secure. Place in lightly greased 2-quart baking dish.
Spoon chili over top of enchiladas and sprinkle with remaining 1 cup shredded cheese.
Bake 20 minutes or until hot and bubbly.
Top with desired toppings.