Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas


  • 1 (18.5 ounce) can Progresso Carb Monitorâ„¢ chicken cheese enchilada-style soup
  • 1 (10 ounce) can Old El Paso hot or mild enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 10 (6 inch) corn tortillas
  • 2 medium green onions, thinly sliced


  1. Heat oven to 350 degrees F.
  2. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11 x 7 inch baking dish.
  3. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
  4. On microwavable plate, stack tortillas and cover with paper towel; heat on HIGH for 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.
  5. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top.
  6. Bake for about 30 minutes or until cheese is melted and sauce is bubbly around edges.
  7. Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

Yield: 5 servings (2 enchiladas each)

Nutrition Information: 1 Serving: Calories 490 (Calories from Fat 240); Total Fat 27g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 105mg; Sodium 1050mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 34g

Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 45%; Iron 10%

Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 2 1/2 Fat Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker