Cheesy Chicken Enchiladas

Prep:  25 Minutes
Total Time:  55 Minutes
Servings:  5

Ingredient List

  • 1 can (18.5 oz) Progresso™ Traditional Chicken Cheese Enchilada Soup
  • 1 can (10 oz) Old El Paso™ Mild Red 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

Preparation

  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

  • Need some extra topping ideas for this Cheesy Chicken Enchiladas recipe? Chopped lettuce, avocado slices and chopped fresh cilantro are all excellent options.
  • This cheesy chicken enchilada recipe tastes great with either Old El Paso™ hot, medium or mild enchilada sauce, so you can turn up the heat as much or as little as you like!
  • Using rotisserie chicken is a great time saver, but you can use any shredded cooked chicken or turkey for this recipe.

Nutrition

  • 2 Enchiladas Calories 490 (Calories from Fat 240);  Total Fat 27g (Saturated Fat 13g ,Trans Fat 0g);  Cholesterol 105mg;  Sodium 1050mg;  Potassium 260mg;  Total Carbohydrate 29g (Dietary Fiber 3g ,Sugars 3g);  Protein 34g
  • % Daily Value: Vitamin A 15%;  Vitamin C 0%;  Calcium 45%;  Iron 10%
  • Exchanges: 2 Starch;  4 Lean Meat;  2 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet