T.J. Ford’s Tex-Mex Enchiladas

 

1

can (18.5 oz) Progresso® Traditional chicken cheese enchilada soup

1

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

2

cups shredded cooked chicken

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed (from 12-oz bag)

2

cups shredded pepper Jack cheese (8 oz)

12

corn tortillas (6 inch)

2

medium tomatoes, diced

1/4

cup chopped fresh cilantro

Lime wedges, if desired

• 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• 2 In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• 3 Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• 4 Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.