Prep
—
Cook
—
Total
—
Serves
4
Instructions
- 01
Preheat the oven to 350°F if you plan to bake immediately.
- 02
In a large bowl, combine the diced chicken, drained Rotel tomatoes, shredded cheese, and taco seasoning. Toss until well mixed.
- 03
Assemble the enchiladas: Lay a tortilla flat and spoon 2–3 generous spoonfuls of the chicken mixture down the center. Roll tightly and place seam-side down in a baking dish. Repeat until all the filling is used. * If making ahead, cover tightly and refrigerate until ready to bake.
- 04
When ready to bake, pour the green enchilada sauce over one side of the dish and the red sauce over the other. Drizzle white queso dip over all the enchiladas to your liking.
- 05
Bake uncovered for 30 minutes, until heated through and slightly golden around the edges.
- 06
Serve warm, topped with fresh cilantro and Pico de Gallo.
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.