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Cheesy Chicken Enchiladas

cheesy chicken enchiladas Entree Mexican
Cheesy Chicken Enchiladas
  • Prep 25 min
  • Total 55 min
  • Servings 5

Home cooks love this six-ingredient chicken enchiladas recipe, because it’s extra easy thanks to a clever hack. Adding Progresso Traditional Chicken Cheese Enchilada Soup to our favorite enchilada sauce—hot or mild will do, it’s up to you—makes for an extra-creamy sauce. MORE+ LESS-

October 4, 2018

Ingredients

1
can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1
can (10 oz) Old El Paso™ hot or mild red enchilada sauce
2
cups shredded cooked chicken
2
cups shredded Monterey Jack cheese (8 oz)
10
corn tortillas (6 inches)
2
medium green onions, thinly sliced

Steps

Hide Images
  • 1
    Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
  • 2
    In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • 3
    Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with green onions.

Expert Tips

  • Using leftover roast turkey would make a goode variation for saucy enchiladas—if you have a little gravy left, stir it into the soup mixture.
  • 6-inch flour tortillas will stay more pliable and easier to roll than corn tortillas; the flavor is different, but feel free to use them. To bring the flavor of corn back in, stir some fresh or frozen kernels into the chicken and cheese mixture.
  • Serve with a small buffet of a spicy green salsa verde, a smoky tomato salsa, and lots of torn fresh cilantro.
  • A true red enchilada sauce starts with a little puréed tomato and broth that’s heavily seasoned with finely chopped garlic, onion, oregano, basil, cumin, and lots of ground red ancho (dried ripened poblano chiles) powder.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
11g
57%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
870mg
36%
Potassium
400mg
11%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
13%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you’re getting tired with the same-old tacos-on-Tuesday routine, spice things up this chicken enchilada recipe. One of our favorite ways to start the week is by making Slow-Cooker Mexican Rotisserie-Style Chicken on Monday, then turning the leftovers into chicken enchiladas the next night. Tuesdays will never be the same! Just mix the cooked chicken together with Monterey jack cheese, enchilada sauce and our secret ingredient: Progresso Traditional Chicken and Cheese Enchilada Soup. Once your enchiladas are ready to pull out of the oven, serve them with some toppings options for an at-home Enchilada Bar. Try chopped lettuce, olives, chunky salsa, guacamole, scallions or cilantro. Ready for more tips on how to make chicken enchiladas and make the most of Mexican night? Check out these kitchen-tested enchilada recipes for time-tested favorites and fun new twists.

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