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Easy Chicken and Cheese Enchiladas

(45)
  19 reviews
  • 10 min prep time
  • 50 min total time
  • 7 ingredients
  • 4 servings
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Fill chicken that's cooked with Progresso® soup and Old El Paso® green chiles in Old El Paso tortillas to make these cheesy enchiladas. Perfect for a Mexican dinner!

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
% Daily Value
Total Fat
35g
54%
Saturated Fat
16g
79%
Trans Fat
2 1/2g
Cholesterol
125mg
42%
Sodium
1560mg
65%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Protein
40g
40%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
3 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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