Easy Chicken and Cheese Enchiladas

(45)
19 reviews.
  • 10 min prep time
  • 50 min total time
  • 7 ingredients
  • 4 servings

Ingredients

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)

Directions

  1. 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. 2 In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.
  3. 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. 4 Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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