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T.J. Ford’s Tex-Mex Enchiladas

(7)
  5 reviews
  • 25 min prep time
  • 55 min total time
  • 9 ingredients
  • 12 servings
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Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.

Ingredients

1
can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup
1
can (10 oz) Old El Paso™ hot or mild enchilada sauce
2
cups shredded cooked chicken
1
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed (from 12-oz bag)
2
cups shredded pepper Jack cheese (8 oz)
12
corn tortillas (6 inch)
2
medium tomatoes, diced
1/4
cup chopped fresh cilantro
Lime wedges, if desired

Steps

  • 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
  • 2 In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • 3 Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
  • 4 Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
  • 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
  • 2 In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • 3 Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
  • 4 Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Expert Tips

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
0%
Cholesterol
30mg
9%
Sodium
370mg
15%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
7%
Sugars
1g
1%
Protein
10g
10%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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