Enchiladas faciles au poulet et à la salsa verde

Ingrédients

• 2 1/2 cups shredded deli rotisserie chicken
• 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
• 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/3 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
• 1/2 cup chopped plum (Roma) tomatoes
• 2 tablespoons sliced green onions

Préparation

1. 1

   Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

2. 2

   In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.

3. 3

   Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

4. 4

   Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.