Easy Chicken and Cheese Enchiladas

Jump-start a deliciously easy dinner with a can of Progresso® soup!

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4

Ingredients

1
can (18.5 oz) Progresso™ chicken enchilada soup
1/3
cup sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon ground cumin
2
cups chopped cooked chicken
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
8
Old El Paso flour tortillas (8 inch)
  • 1 Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread 1/2 cup soup mixture.
  • 2 In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.
  • 3 Place about 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture on top. Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.
  • 4 Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
340),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
17g,
17%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
130mg
130%;
Sodium
1720mg
1720%;
Total Carbohydrate
49g
49%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
50%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.