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T.J. Ford’s Tex-Mex Enchiladas

Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.

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 (5) 2 Reviews
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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 12

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™ frozen corn, thawed
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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
370mg
370%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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