Ro-Tel’s Fiesta Enchiladas 10 min. prep 30 min. cook 6 servings 2 cans (10 oz. each) Ro-Tel Original Diced Tomatoes and Green Chilies, divided 3 cups cooked, shredded chicken 12 white corn tortillas 2 ½ cups (10 oz.) shredded cheddar cheese, divided 1 can (8 oz.) Hunt’s Tomato Sauce Drain 1 can of tomatoes; reserve juice. Blend drained tomatoes into chicken; set aside. Wrap tortillas in moist paper towels. Place on microwave-safe plate; heat on HIGH power for 45-60 SECONDS or until warm and softened. Remove from oven; keep wrapped. Fill each tortilla with 2 tablespoons cheese and ¼ cup chicken mixture. Roll up; place seam side down in a 13x9x2-inch baking dish. Repeat with remaining tortillas. Blend together reserved juice, remaining diced tomatoes and tomato sauce. Pour evenly over filled tortillas; sprinkle with remaining cheese. Cover with foil. Bake in a preheated 350ºF oven for 30 minutes or until cheese melts and sauce bubbles. .
