10 oz canned tomatoes diced with green chiles canned
8 servings garnish: cilantro sprig
3 cups meat from a rotisserie chicken cooked chopped ( 1 rotisserie chicken)
20 oz enchilada sauce canned
8 8-inch flour tortillas whole wheat ()
8.8 oz no-salt-added corn drained canned
8 oz mexican four-cheese blend shredded divided reduced-fat
Equipment
bowl
oven
baking pan
aluminum foil
Directions
Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.
Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
Bake, covered, at 350 for 20 minutes.
Remove foil, and bake 15 more minutes or until bubbly.
