Post by Loupy on Oct 6, 2013 12:56:21 GMT -7
Cheesy Chicken Enchiladas
From: www.bettycrocker.com/
Leftover chicken? Here's a tasty way to use it!
Prep Time 25 min
Total Time 55 min
Servings 5
Ingredients
1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken or 1 can (12.5 oz) of Swanson's white premium chunk chicken breast
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced
Directions
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
On microwavable plate, stack tortillas and cover with paper towel; heat on High 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.
Pour remaining soup mixture over enchiladas.
Sprinkle with remaining 1 cup cheese.
Sprinkle green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Loupy's Note...You do not have to use the exact name brands that are listed here. Use what your family prefers or make your own a day ahead. Homemade is always best. The name brands listed are because they are all from Genera Mills. Watch for lower sodium soups too. Also, I use the Kirkland canned chicken from Costco.
Nutritional Information
Calories 490
Total Fat 27g
Saturated Fat 13g
Cholesterol 105mg
Sodium 1050mg
Total Carbohydrate 29g
Dietary Fiber 3g
Sugars 3g
Protein 34g
©2013 General Mills
From: www.bettycrocker.com/
Leftover chicken? Here's a tasty way to use it!
Prep Time 25 min
Total Time 55 min
Servings 5
Ingredients
1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken or 1 can (12.5 oz) of Swanson's white premium chunk chicken breast
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced
Directions
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
On microwavable plate, stack tortillas and cover with paper towel; heat on High 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.
Pour remaining soup mixture over enchiladas.
Sprinkle with remaining 1 cup cheese.
Sprinkle green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Loupy's Note...You do not have to use the exact name brands that are listed here. Use what your family prefers or make your own a day ahead. Homemade is always best. The name brands listed are because they are all from Genera Mills. Watch for lower sodium soups too. Also, I use the Kirkland canned chicken from Costco.
Nutritional Information
Calories 490
Total Fat 27g
Saturated Fat 13g
Cholesterol 105mg
Sodium 1050mg
Total Carbohydrate 29g
Dietary Fiber 3g
Sugars 3g
Protein 34g
©2013 General Mills