Cheesy Chicken Enchiladas

Leftover chicken? Here's a tasty way to use it!

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Servings 5

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( 14 ) Ratings

14 Ratings

5 Stars 18%

4 Stars 12%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 7 )

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ingredients 6
Prep Time 25 min
Total Time 55 min

Ingredients

1: can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup

1: can (10 oz) Old El Paso® hot or mild 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

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Directions

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. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

EXPERT TIPS

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Expert Tips

Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 13g, 13% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 1050mg; 1050%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 45%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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thesweetone

report Posted Apr. 23, 2013 6:06 PM

So easy & yummy! I cooked my chicken in the crock pot w/ cumin,& garlic powder in a cup of chicken broth then shredded for the enchilada's. The soup really adds to this recipe & is soo good!

spratte

report Posted Mar. 27, 2013 6:39 PM

I made this recipe and we loved it. I added a few splashes of Tabasco sauce to the sauce mixture. I also used an 11 x 8 pan and all 10 fit perfectly with 2 along the side of the pan. Roll them up tight and snug them right against each other. Let them sit for a few minutes after removing from the oven. Otherwise, they fall apart. Excellent meal!

sayarter

report Posted Jan. 21, 2013 9:42 AM

The family like them. I did use flour tortillas but they ended up being doughy. The 11 x 7 is to small. We also used sour cream. I put 1/3 cup filling in mine, could hurt to even have a little more maybe 1/2 cup.

HBcook

report Posted Oct. 9, 2012 7:06 PM

Easy to make, but I didn't care for the recipe mostly because I don't like corn tortillas. If I were to make it again, I would probably use flour tortillas and 1/3 cup filling per enchilada. The filling was kind of skimpy but it did make 10. Also, 10 enchiladas do not fit in a 11x7 baking dish. 9x13 might work. It's just a matter of enough sauce to go over the whole pan. AND< they certainly didn't look like the picture!!

salty702

report Posted May. 1, 2012 3:54 PM

Why bother with the soup? Just use green enchilada sauce and mix a little of it with the chicken as filling. Roll with a black olive (including the pit if you want to be traditional), some white cheese and small spoonfuls of sour cream. Spread the rest of the sauce over all and sprinkle with half the white cheese. Follow the rest of the recipe.