Rotel Fiesta Enchiladas Recipes

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

BEEF ENCHILADAS

Steps:

• Brown ground beef with chopped onion.
• Simmer beef with all remaining ingredients except cheese.
• Cool and mix with shredded cheese.
• Roll in tortillas.
• Bake in greased 11 x 14 inch pan at 350 degrees for 35 minutes.

CHICKEN ENCHILADAS VERDES FROM RO*TEL

Steps:

• Preheat oven to 325 degrees F.
• Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
• Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
• Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
• Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.

ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)

Steps:

• Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
• Soften tortillas in oil and drain well on paper towels. Set aside.
• In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
• Dissolve bouillon in milk in microwave.
• Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
• Pour milk mixture over all. Top with monterey jack.
• Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
• Top with dollops of sour cream to serve and jalapeno slices.

CREAMY FIESTA CHICKEN

Steps:

• In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
• Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
• Add cream cheese and cook for an additional 30 minutes.
• Using two forks, shred the chicken and stir all the ingredients to combine.
• Serve warm.

FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)

Steps:

• Drain both cans of corn so there isn't extra water in your dip.
• Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
• Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
• It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
• Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
• Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
• If you mix and serve immediately without getting cold, the dip may still be a little soupy.
• If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
• Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.

ROTEL FIESTA ENCHILADAS

Steps:

• Drain 1 can tomatoes; reserve juice. Blend drained tomatoes into chicken. Wrap tortillas in moist paper towels. Place in microwave; heat on high for 50 - 60 seconds Fill each tortilla w/ 2 T. cheese and 1/4 cup chiken mixture. Roll up; place seam side down in a 13X9 baking dish. Blend reserved juice, remaining diced tomatoes and tomato sauce. Pour over filled tortillas and sprinkle w/ cheese Cover w/ foil Bake in a preheated 350 oven 30 minutes or until cheese melts and sauce bubbles