T.J. Ford’s Tex-Mex Enchiladas

can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup

can (10 oz) Old El Paso™ hot or mild enchilada sauce

cups shredded cooked chicken

cup frozen corn, thawed (from 12-oz bag)

cups shredded pepper Jack cheese (8 oz)

corn tortillas (6 inch)

medium tomatoes, diced

1/4

cup chopped fresh cilantro

Lime wedges, if desired

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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.

Nutrition Information

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;

*Percent Daily Values are based on a 2,000 calorie diet.