Fiesta Chicken Enchiladas Recipe

Fiesta Chicken Enchiladas

White corn tortillas stuffed with shredded chicken, spicy tomatoes and cheese

Prep Time
Total Time
3.8 of 5 (14 ratings) Review This Recipe | See All Reviews


  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
  • 3 cups shredded cooked chicken
  • 12 corn tortillas (6 inch)
  • 2-1/2 cups shredded Cheddar cheese, divided (2-1/2 cups = 10 oz)
  • 1 can (8 oz each) Hunt's® Tomato Sauce

Nutrition Information

Total Fat
Serving Size: 6 servings (2 enchiladas each)
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  1. Preheat oven to 350°F. Drain 1 can of the tomatoes: reserve liquid. Combine the drained tomatoes and chicken in large bowl; mix well. Set aside.
  2. Wrap tortillas in damp paper towels. Place on microwavable plate. Microwave on HIGH 45 seconds to 1 minute or until softened.
  3. Top each tortilla with 2 tablespoons of the cheese and 1/4 cup chicken mixture; roll up. Place seam-side down in 13x9-inch baking dish. Combine the reserved tomato liquid, the remaining can of undrained tomatoes and tomato sauce; mix well. Pour evenly over tortillas; sprinkle with the remaining 1 cup cheese. Cover with aluminum foil.
  4. Bake 30 minutes or until enchiladas are hot and cheese melts.
Nutrition Information close
Amount per Serving
Calories 440  
  % Daily Value*
Total fat 20 g 30%
Saturated fat 11 g 54%
Cholesterol 109 MG 36%
Sodium 875 MG 36%
Carbohydrate 28 g 9%
Dietary fiber 4 g 17%
Sugars 4 g
Protein 37 g
Vitamin A   18%
Vitamin C   11%
Calcium   40%
Iron   10%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
3 Reviews for Fiesta Chicken Enchiladas
I have been making this for several years and my family loves it.
Pam trussell,
Jul 19, 2015
This is a family favorite. I have some picky kids and they all love it,
Oct 18, 2013
I really enjoyed these as did my whole family. My husband really liked them a lot. Of all the enchiladas I make, these are his favorite. Easy to make too.
Jun 16, 2012

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