Cheesy Chicken Enchiladas

Leftover chicken? Here's a tasty way to use it: make creamy, cheesy chicken enchiladas with Progresso™ Soup and Old El Paso™ Enchilada Sauce! Dinner doesn't get easier (or yummier) than this easy Cheesy Chicken Enchiladas recipe — you’ll bring a filling, restaurant-quality meal to the table in under an hour that your family will love. Serve with different toppings on the side so everyone can add their own pizazz.
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
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Recipe Continues Below

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

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