EASY CHICKEN AND CHEESE ENCHILADAS

Easy Chicken and Cheese Enchiladas image

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

1 can (18.5 oz) Progresso™ chicken enchilada soup
1/3 cup sour cream
1 can (4.5 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)
8 Old El Paso flour tortillas (8 inch)

Steps:

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.
In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.
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.
Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 700, Carbohydrate 49 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 42 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 3 g, TransFat 2 1/2 g