CHEESY CHICKEN ENCHILADAS
Home cooks love this six-ingredient chicken enchiladas recipe, because it's extra easy thanks to a clever hack. Adding Progresso™ Traditional Chicken Cheese Enchilada Soup to our favorite enchilada sauce-hot or mild will do, it's up to you-makes for an extra-creamy sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with green onions.
Nutrition Facts : Calories 460, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 0 g
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