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118

Cheesy Chicken Enchiladas

(18)

11 reviews

25 min prep time
55 min total time
6 ingredients
5 servings

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Try These Next

Leftover chicken? Here's a tasty way to use it!

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

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.

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 INFORMATION PER SERVING

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%
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.

Comments + Recipe Twists

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