Easy Chicken and Cheese Enchiladas

Prep:  10 Minutes
Total Time:  50 Minutes
Servings:  4

Ingredient List

  • 1 can (18.5 oz) Progresso™ chicken cheese enchilada soup
  • 1/3 cup sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 2 cups chopped cooked chicken
  • 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

Preparation

  1. Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread 1/2 cup soup mixture.
  2. In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.
  3. Place about 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture on top. Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.
  4. Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.

Expert Tips

  • Garnish Easy Chicken and Cheese Enchiladas with sliced green onions or fresh cilantro leaves.
  • Round out your meal by serving with a lightly-dressed green salad.
  • Like it a little spicier? Swap in shredded pepper Jack cheese or serve with your favorite hot sauce.

Nutrition

  • 2 Enchiladas Calories 700 (Calories from Fat 340);  Total Fat 37g (Saturated Fat 17g ,Trans Fat 2 1/2g);  Cholesterol 130mg;  Sodium 1720mg;  Potassium 250mg;  Total Carbohydrate 49g (Dietary Fiber 0g ,Sugars 3g);  Protein 42g
  • % Daily Value: Vitamin A 20%;  Vitamin C 8%;  Calcium 50%;  Iron 20%
  • Exchanges: 3 1/2 Starch;  4 1/2 Lean Meat;  4 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet