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Tex-Mex Chicken Enchiladas

Tex-Mex Chicken Enchiladas
  • Prep 25 min
  • Total 55 min
  • Servings 12
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.
Updated September 14, 2016

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 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

Steps

  • 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.

  • Offer chopped lettuce or avocado slices for extra toppers.
  • A quick way to get to shredded chicken is with a deli rotisserie chicken.

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
370mg
15%
Potassium
140mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
7%
Sugars
1g
Protein
10g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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