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Easy Chicken and Cheese Enchiladas

easy chicken and cheese enchiladas Entree Mexican
Easy Chicken and Cheese Enchiladas
  • Prep 10 min
  • Total 50 min
  • Servings 4

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Updated September 13, 2010

Ingredients

  • 1
    can (18.5 oz) Progresso™ chicken enchilada soup
  • 1/3
    cup sour cream
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 1
    teaspoon ground cumin
  • 2
    cups chopped cooked chicken
  • 1 1/2
    cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • 8
    Old El Paso flour tortillas (8 inch)

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread 1/2 cup soup mixture.
  • 2
    In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.
  • 3
    Place about 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture on top. Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.
  • 4
    Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
340
% Daily Value
Total Fat
37g
58%
Saturated Fat
17g
86%
Trans Fat
2 1/2g
Cholesterol
130mg
44%
Sodium
1720mg
71%
Potassium
250mg
7%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
3g
Protein
42g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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