Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas

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

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

4

servings

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.
Makes 4 servings (2 enchiladas each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 700
    • (Calories from Fat 340),
  • Total Fat 37g
    • (Saturated Fat 17g,
    • Trans Fat 2 1/2g),
  • Cholesterol 130mg;
  • Sodium 1720mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 42g;
Percent Daily Value*:
    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.