1canmild or medium Rotel tomatoes and green chilis
crumbled cotija cheese and fresh cilantrofor topping
Instructions
Preheat oven to 350º
Heat a nonstick skillet over medium heat then when hot, add 1 tbsp. oil. After one minute, add diced onions. Cook for 4-5 minutes, then add in shredded chicken, taco seasoning and 1/4 cup water. Turn heat to simmer.
In a bowl, combine greek yogurt, chunky salsa and ranch seasoning.
Spray a 9x12 baking dish with cooking spray, then spread a thin layer of the ranch salsa mixture into the dish.
*If using Siete tortillas, follow heating instructions before rolling.* To roll enchiladas, place tortilla down and scoop in 2/3 cup of simmered chicken. Top with 1 tbsp. Rotel and 1 tbsp. shredded cheese. Roll and place into dish seam-side down.
Repeat until all enchiladas are rolled. Top all tortillas with remaining salsa ranch mixture and shredded cheese.
Bake for 25 minutes or until cheese is bubbling and golden. Can broil for 1-2 minutes to make cheese even more golden! Top with Rotel, cotija cheese crumbles and fresh cilantro before plating!
Keyword almond flour, cheddar cheese, cherry tomatoes, enchiladas, gluten free, grain-free, green chilis, ranch dressing, red salsa, rotel