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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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Prep Time 25 min
Total Time 55 min
Servings 12

Ingredients

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/17/2011 2:14:57 PM REPORT ABUSE CurlyGirlyGirl10 said:

Rating:

Easy to make and extremely delicious!!! I loved the cheesy flavor of the enchiladas, will make again for sure.

This reply was: Helpful Inspiring

Posted 3/16/2011 12:53:11 PM REPORT ABUSE Lukasz said:

Rating:

Wow, I made these for a few friends and they were in love with them. I personally only tried a bite or two but I enjoy cooking for others and these were a success.

This reply was: Helpful Inspiring