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.
can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup
can (10 oz) Old El Paso™ hot or mild enchilada sauce
cups shredded cooked chicken
cup Green Giant™ frozen corn, thawed
cups shredded pepper Jack cheese (8 oz)
corn tortillas (6 inch)
medium tomatoes, diced
cup chopped fresh cilantro
Lime wedges, if desired
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
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.
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.
Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Offer chopped lettuce or avocado slices for extra toppers.
A quick way to get to shredded chicken is with a deli rotisserie chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.