Cheesy Chicken Enchiladas

  • 4 Stars
  • (No Ratings)
Leftover chicken? Here's a tasty way to use it!
  • 25 Min Prep
    55 Min Total
    • 5
      Servings

*High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.

  • Ingredients

    • 1 can (18.5 oz) Progresso™ Traditional or Light 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
  • Directions

    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.
  • Nutrition Facts

    Amount Per Serving % Daily Value
    490
    240
    2 1/2g
    13g
    0g
    <105mg
    1050mg
    260mg
    g
    3g
    3g
    34g
    g
    g
    g
    g
  • REVIEW THIS RECIPE

    Select Your Age Range

    Age Range