Chicken Enchiladas

The cooking sauce is the secret for making these enchiladas super creamy and full of flavor.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars

4 Stars 33%

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Member Reviews ( 7 )

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ingredients 13
Prep Time 15 min
Total Time 55 min

Ingredients

1: can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1: can (4.5 oz) Old El Paso® chopped green chiles

1: teaspoon ground cumin

2: cups diced deli rotisserie chicken

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup shredded Monterey Jack cheese (4 oz)

1/2: cup sour cream

8: flour tortillas (8 inch)

1: cup shredded Cheddar cheese (4 oz)

Garnishes, If Desired

: Chopped green onions or avocado

: Lettuce

: Chopped tomatoes

: Additional sour cream

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Directions

1 Heat oven to 350°F. In small bowl, mix cooking sauce, chiles and cumin. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, Monterey Jack cheese, sour cream and 1/2 cup sauce mixture.
2 Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3 Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
4 Top with avocado or green onions. Serve with lettuce, tomatoes and additional sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 880
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 19g, 19% Trans Fat 2g 2% ),
Cholesterol: 135mg; 135%;
Sodium: 2120mg; 2120%;
Total Carbohydrate: 77g; 77%
(Dietary Fiber 11g 11% Sugars 5g 5% ),
Protein: 51g; 51%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 60%;
Iron: 35%;

Exchanges:

4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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lkholden1957

report Posted May. 14, 2013 6:30 PM

I agree with all the lighter ingredient changes. I'd take it a step further and use corn tortillas. Instead of the flour . Corn is lower calorie, and will soak up the sauce better, and crisp better. More nutrient dense also

pennylawson1

report Posted May. 14, 2013 4:59 PM

Lighten this recipe up by using only the breast portion of the rotisserie chicken, low fat cheese, low fat sour cream & substitute fat free cream of chicken soup for the progresso recipe starter.

pennylawson1

report Posted May. 14, 2013 4:28 PM

You can use fat free cream of chicken soup, fresh garlic, low fat sour cream, low fat cheese & only the chicken breast portion of the chicken to lighten this recipe up...I agree progresso needs to lighten up on the calories & sodium. I wouldn't use it in any of my recipes.

GiaB213

report Posted May. 14, 2013 2:37 PM

FYI I don't think the nutritional data is correct...notice every gram amount is exactly equal to the percentage amount...2120 mg sodium and 2120% DV, doesn't make sense. (I"m sure the sodium content isn't great, but just wanted to point that out.)

Washines

report Posted May. 14, 2013 12:09 PM

Lighten this recipe by using chicken breasts prepared by grilling or baking, preparing a bechemal sauce using skim milk and adding fresh garlic. Use fat-free sour cream and low fat cheese. Sorry Progresso but your cooking sauce is way too high in sodium!