Progresso Chicken Enchiladas Food

QUICK AND EASY CHEESY CHICKEN ENCHILADAS

Quick and Easy Cheesy Chicken Enchiladas image

Delicious enchiladas that start with Progresso Soup, giving them a tasty flavor. Recipe from PocketChangeGourmet.com. Adapted from Betty Crocker

Time 40m

Number Of Ingredients 6

Ingredients

1 can {18.5 oz} Progresso Chicken and Cheese Enchilada Soup
1 can {10 oz} Old El Paso hot or mild enchilada sauce
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
10 corn or flour tortillas
2 medium green onions, sliced thinly

Steps:

Heat oven to 350°F.
In medium bowl, combine soup and enchilada sauce
Spread 1 cup soup mixture into 11x7 inch baking dish
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
Place ¼ cup chicken mixture down the center of each tortilla
Roll up and place seam sides down in baking dish
Pour remaining soup mixture over enchiladas.
Sprinkle with remaining 1 cup cheese and green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly
Serve plain or with your favorite toppings

CHICKEN CHEESE ENCHILADA SOUP

Chicken Cheese Enchilada Soup image

This is one of my family's all-time favorite soups that I have made for years --- you may adjust the peppers to suit heat level, all other amounts may be adjusted also :)

Provided by Kittencalrecipezazz

Categories Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

6 cups chicken broth
3 fresh tomatoes, chopped
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 large onion, diced
2 tablespoons fresh minced garlic
1/4 cup diced canned green chili (or more to taste)
1 small jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use more to taste)
2 teaspoons chili powder
2 tablespoons flour (for a thicker soup add in more)
2 cups half-and-half cream
2 cups cheddar cheese, shredded (or more if desired)
1/2 cup sour cream
2 cups chopped cooked chicken
crushed tortilla chips (to garnish)
cheddar cheese, grated for garnish

Steps:

In a large pot, bring the chicken broth to a light boil.
Add in chopped tomatoes; simmer on low.
Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
Stir in cumin and chili powder, then flour, blending well.
Gradually add in the half and half; stir to combine.
Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
Add in the cheese and sour cream carefully, stirring often.
Add in the cooked chicken; mix until combined.
Top with crushed tortilla chips, and grated cheddar sprinkled on top.

Nutrition Facts : Calories 504.6, Fat 36.3, SaturatedFat 20.9, Cholesterol 129.6, Sodium 1135.7, Carbohydrate 14.6, Fiber 1.8, Sugar 4.9, Protein 30.5

CHEESY CHICKEN ENCHILADAS

Cheesy Chicken Enchiladas image

A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.

Provided by catht

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

450 g ground chicken
650 ml chunky salsa, divided
1 1/2 cups shredded cheddar cheese, divided
12 (6 inch) flour tortillas

Steps:

In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
Bake in preheated 350F oven for 20 mins or until heated through.

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