TEX-MEX CHICKEN ENCHILADAS

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Tex-Mex Chicken Enchiladas image

Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 12

Number Of Ingredients 9

1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup
1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
2 cups shredded cooked chicken
1 cup frozen corn, thawed
2 cups shredded pepper Jack cheese (8 oz)
12 corn tortillas (6 inch)
2 medium tomatoes, diced
1/4 cup chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
  • In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
  • Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g

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