Cheesy Chicken Enchiladas

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

  • prep time 25 min
  • total time 55 min
  • ingredients 6
  • 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 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
  • 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.
  • 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:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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