Easy Salsa Verde Chicken Enchiladas

These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. 2In 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. 3Spread 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. 4Bake 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.