T.J. Ford’s Tex-Mex Enchiladas

(7)
  5 reviews
  • 25|min prep time
  • 55|min total time
  • 9 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
  2. 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. 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. 4 Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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