Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas
Easy Chicken and Cheese Enchiladas

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 1

    can (18.5 oz.) Progressive chicken enchilada soup

  • 1/3

    cup sour cream

  • 1

    can (4.5 oz) Old El Paso chopped green chiles

  • 1

    tps. ground cumin

  • 2

    cups chopped cooked chicken

  • 1 1/2

    cups shredded Colby-Monterey Jack cheese blend (6oz)

  • 8

    Old El Paso flour tortillas (8 inch)

Directions

Heat oven 350 degrees. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-qt. shallow baking dish, spread 1/2 cup soup mixture. In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese. 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. Bake 30 mins; remove foil and bake 5 to 10 mins or until cheese is melted.

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