Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

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

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

5

servings

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
  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.
Makes 5 servings (2 enchiladas each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

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