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Recipe

Cheesy Chicken Enchiladas

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Leftover chicken? Here's a tasty way to use it!

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( 217 Ratings)

217 Ratings

5 Stars 73%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 108 )

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BEST OF
2012Winner:

Fall 2012

PREP TIME 25 Min
TOTAL TIME 55 Min
SERVINGS 5

1: can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup

1: can (10 oz) Old El Paso® hot or mild enchilada sauce

2: cups shredded cooked chicken

2: cups shredded Monterey Jack cheese (8 oz)

10: corn tortillas (6 inches)

2: medium green onions, thinly sliced

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1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3 Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Expert Tips

Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 490

(Calories from Fat 240),

Total Fat 27g

(Saturated Fat 13g,
Trans Fat 0g),

Cholesterol 105mg;
Sodium 1050mg;
Total Carbohydrate 29g

(Dietary Fiber 3g,
Sugars 3g),

Protein 34g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
4 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 108 Reviews View All

Posted 1/7/2013 6:23:54 PM REPORT ABUSE militarywife1999 said:

Rating:

First time ever making enchiladas. I did change the tortillas to flour instead of corn but the family love them. This will be a receipe I will be making again!

This reply was: Helpful Inspiring

Posted 12/4/2012 8:36:58 AM REPORT ABUSE AmyW46613 said:

Rating:

These were delicious. I've never made enchiladas before. Me and my husband and my kids ate all of them. I will probably add jalapenos next time with the chicken to kick up the flavor a little. The soup is hard to find but after going to the third Walmart in town they had it in stock. I used enchilada sauce with chiles in it. I did not have the mushy problem some people had.. Definitely a keeper.

This reply was: Helpful Inspiring

Posted 11/5/2012 11:40:57 AM REPORT ABUSE asteckart said:

Rating:

This dish was a little too mushy for my family. It was cooked thoroughly, however because of the way it is made, the tortillas get soggy with the soup and then remains mushy even after it is cooked. It is not horrible, but I will not make it again.

This reply was: Helpful Inspiring