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Easy Chicken and Cheese Enchiladas

  • 4servings
  • 50minutes
  • 700calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (18 1/2 oz) Progresso® chicken enchilada soup

  2. 1/3 cup sour cream

  3. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

  4. 1 teaspoon ground cumin

  5. 2 cups chopped cooked chicken

  6. 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

  7. 8 Old El Paso flour tortillas (8 inch)

Instructions Jump to Ingredients ↑

  1. 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.

  2. In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.

  3. 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.

  4. Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.

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