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Let's Make It
Heat oven to 350°F.
Mix pasta sauce and salsa until blended. Heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add chicken, 1/2 cup cheese and 1 cup pasta sauce mixture; mix lightly.
Spoon scant 1/2 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 pasta sauce mixture and cheese. Cover.
Bake 15 to 20 min. or until heated through. Sprinkle with cilantro.
You’ll know it’s a special occasion when you get to enjoy a serving of this Creamy Chicken Enchiladas Verde.
Serve with a side of hot cooked rice and spicy black beans.
Prepare recipe as directed, omitting the oil and substituting 1-1/2 lb. extra-lean ground beef for the chicken. Brown meat with onions, peppers and garlic; drain, then continue as directed.
How to Shred the Rotisserie Chicken
Remove skin and bones from chicken. Place meat on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate into shreds.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.