TEX-MEX ENCHILADAS
I WOULD ADD 1 EXTRA CAN OF MILD ENCHILADA SAUCE FOR MORE MOISTURE. Going to try that the next time. Also I used regular grated Mexican Cheese....if so I think it needs a few green chilies
1 Can 18.5 Ounce Progresso Traditional Chicken Cheese Enchilada Soup.
1 Can 10 Ounce Old El Paso Mild Enchilada Sauce
2 Cups Shredded Rotisserie Chicken
1 Can Green Giant Niblets Corn
2 Cups Shredded Pepper Jack Cheese (8 Oz)
12 Each Corn Tortillas (about 6 inches)
Shredded Lettuce, Chopped Tomatoes, Green Onions, Sour Cream, Etc. for Toppings
1. Heat over to 350 F. In medium bowl, stir together soup and enchilada sauce.
2. In large bowl, mix 1 cup soup mixture with chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13 x 9 inch baking dish. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Servings: 6
Oven Temperature: 350°F
Cooking Times
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
1 Can 18.5 Ounce Progresso Traditional Chicken Cheese Enchilada Soup.
1 Can 10 Ounce Old El Paso Mild Enchilada Sauce
2 Cups Shredded Rotisserie Chicken
1 Can Green Giant Niblets Corn
2 Cups Shredded Pepper Jack Cheese (8 Oz)
12 Each Corn Tortillas (about 6 inches)
Shredded Lettuce, Chopped Tomatoes, Green Onions, Sour Cream, Etc. for Toppings
1. Heat over to 350 F. In medium bowl, stir together soup and enchilada sauce.
2. In large bowl, mix 1 cup soup mixture with chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13 x 9 inch baking dish. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Servings: 6
Oven Temperature: 350°F
Cooking Times
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes