[print-me do_not_print=”img”]INGREDIENTS:

• No-Stick Cooking Spray

• 2 cans red enchilada sauce, divided

• 2 cups shredded rotisserie chicken

• 1 can Original Diced Tomatoes & Green Chilies, well drained

• 1-1/2 cups shredded Monterey Jack cheese, divided

• 1/4 cup finely chopped yellow onion

• 12 corn tortillas, warmed

• Sour cream and chopped cilantro

DIRECTIONS:

Preheat oven to 350°F. Spray 13×9-inch glass baking dish with cooking spray. Spread 3/4 cup sauce over bottom of baking dish; set aside. Combine chicken, 3/4 cup sauce, drained tomatoes, 3/4 cup cheese and onion in medium bowl. Top each tortilla with 1/4 cup chicken mixture. Roll up and place seam-side down in baking dish. Spoon remaining tomato sauce over top of enchiladas; sprinkle with remaining 3/4 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more. Serve with sour cream and chopped cilantro, if desired.