Best Progresso Chicken Enchiladas Recipes

QUICK AND EASY CHEESY CHICKEN ENCHILADAS

Quick and Easy Cheesy Chicken Enchiladas image

Delicious enchiladas that start with Progresso Soup, giving them a tasty flavor. Recipe from PocketChangeGourmet.com. Adapted from Betty Crocker

Time 40m

Number Of Ingredients 6

Ingredients

1 can {18.5 oz} Progresso Chicken and Cheese Enchilada Soup
1 can {10 oz} Old El Paso hot or mild enchilada sauce
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
10 corn or flour tortillas
2 medium green onions, sliced thinly

Steps:

Heat oven to 350°F.
In medium bowl, combine soup and enchilada sauce
Spread 1 cup soup mixture into 11x7 inch baking dish
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
Place ¼ cup chicken mixture down the center of each tortilla
Roll up and place seam sides down in baking dish
Pour remaining soup mixture over enchiladas.
Sprinkle with remaining 1 cup cheese and green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly
Serve plain or with your favorite toppings

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

Gluten-Free Cheesy Chicken Enchilada Casserole image

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups chopped cooked gluten-free chicken breast
1 can (14.5 oz) stewed diced tomatoes with jalapeños, drained
1 can (15 oz) black beans, drained, rinsed
1 tablespoon chopped seeded jalapeño chile
1 teaspoon chile powder
1/2 teaspoon dried oregano leaves
1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
8 gluten-free corn tortillas (6 inch), cut into fourths
2 cups gluten-free shredded Mexican cheese blend (8 oz)
2 cups gluten-free corn tortilla chips, coarsely crushed

Steps:

Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g

SPEEDY GONZALES' CHICKEN ENCHILADAS

Speedy Gonzales' Chicken Enchiladas image

So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!

Provided by Caroline Cooks

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups chopped and cooked chicken breasts
flour tortilla
1 cup fiesta Mexican blend cheese (or your choice)
sliced olive (optional)
chopped tomato (optional)
chopped avocado (optional)

Steps:

Combine both soups and sour cream.
Blend well.
Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
Heat oven to 375°F.
Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
Sprinkle with sliced olives or chopped tomato and avocado, if desired.

Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4

CHEESY CHICKEN ENCHILADAS

Cheesy Chicken Enchiladas image

omg so yummy ..must try

Provided by raine justmesugar

Categories Tacos & Burritos

Time 1h20m

Number Of Ingredients 6

Ingredients

1 can(s) (18.5 oz) progresso® traditional chicken and cheese enchilada soup
1 can(s) (10 oz) old el paso® hot or mild enchilada sauce
2 c shredded cooked chicken
2 c shredded monterey jack cheese (8 oz) 10
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced

Steps:

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.
2. Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.