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Cheesy Chicken Enchiladas

  • Prep 25 min
  • Total 55 min
  • Ingredients 6
  • Servings 5

Leftover chicken? Here's a tasty way to use it! MORE+ LESS-

Ingredients

1
can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1
can (10 oz) Old El Paso™ hot or mild enchilada sauce
2
cups shredded cooked chicken
2
cups shredded Monterey Jack cheese (8 oz)
10
corn tortillas (6 inches)
2
medium green onions, thinly sliced

Steps

Hide Images
  • 1
    Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
  • 2
    In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • 3
    Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Expert Tips

  • Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
13g
63%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
1050mg
44%
Potassium
260mg
7%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
13%
Sugars
3g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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