Easy Chicken and Cheese Enchiladas

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!

  • prep time 10 min
  • total time 50 min
  • ingredients 7
  • servings 4

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)
  • 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
    (
    Calories from Fat
    320),
    % Daily Value
    Total Fat
    35g
    35%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    1560mg
    1560%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    0g
    0%
      Sugars
    3g
    3%
    ),
    Protein
    40g
    40%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    8%;
    Calcium
    45%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved