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Chicken-Chili Enchiladas

<strong>Chicken-Chili Enchiladas</strong>

Chicken-Chili Enchiladas


SERVINGS: 6 servings

PREP TIME: 20 min

COOK TIME: 20 min

TOTAL TIME: 40 min


  • 2 cups rotisserie chicken, shredded
  • 2 cups shredded Mexican cheese blend, divided
  • 2 teaspoons taco seasoning
  • 6 to 8 corn tortillas
  • 1 (15-ounce) can HORMEL® Chili
  • Toppings: shredded lettuce, chopped tomatoes, chopped fresh cilantro leaves, jalapeño slices


Heat oven to 400°F.
In large bowl, combine chicken, 1 cup shredded cheese and taco seasoning.
Warm corn tortillas in microwave, according to package directions; keep warm.
Divide chicken mixture evenly among tortillas and roll up to secure. Place in lightly greased 2-quart baking dish. Spoon chili over top of enchiladas and sprinkle with remaining 1 cup shredded cheese.
Bake 20 minutes or until hot and bubbly.
Top with desired toppings.
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