Cheesy Chicken Enchiladas

  • Prep 25 min
  • Total 55 min
  • Servings 5

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

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  • 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.

Notes









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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.
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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.

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