Cheesy Chicken Enchiladas

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

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 5

Ingredients

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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
1050mg
1050%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
45%;
Iron
10%;
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.