Easy Chicken and Cheese Enchiladas
Want to switch up enchilada night? Jump-start this Easy Chicken and Cheese Enchiladas recipe with deliciously simple ingredients. Tender cooked chicken, melty cheese, green chiles and tangy sour cream meet soft tortillas and a can of creamy chicken enchilada soup to create an easy, cheesy enchilada dish the whole family will love. Bake to perfection and dig in!
Ingredients
- 1 can (18.5 oz) Progresso™ chicken cheese enchilada soup
- 1/3 cup sour cream
- 1 can (4 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)
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Instructions
- 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.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com