Skip to main content

Tex-Mex Chicken Enchiladas

(0 reviews)
Tex-Mex Chicken Enchiladas
  • Prep Time 25 min
  • Total Time 55 min
  • Servings 12
  • Pinterest
    645
  • Fave
    0
  • Email
    0
  • Facebook
    323
  • Print
    0

  • Pinterest
    645
  • Fave
    0
  • Email
    0
  • Facebook
    323
  • Print
    0

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.

Ingredients

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

Directions

  • 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
  • 2 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.
  • 3 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.
  • 4 Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Tips  

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet