Easy Chicken and Cheese Enchiladas

By melanieroe

Prep Time: 10 Min
Total Time: 50 Min
Makes: 4 servings (2 enchiladas each)

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)

* Calories 670
o (Calories from Fat 320),

* Total Fat 35g
o (Saturated Fat 16g,
o Trans Fat 2 1/2g),
* Cholesterol 125mg;
* Sodium 1560mg;
* Total Carbohydrate 49g
o (Dietary Fiber 0g,
o Sugars 3g),
* Protein 40g;

Percent Daily Value*:

* Calcium ;

Exchanges:

* 3 Starch;
* 0 Fruit;
* 0 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 4 1/2 Lean Meat;
* 0 High-Fat Meat;
* 4 Fat;

Carbohydrate Choices:

* 3;

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

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)
• Side: Doritoes or chips and salsa

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

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.