Creamy Cheesy Chicken Enchiladas
Indulge in these delightful Creamy Cheesy Chicken Enchiladas, inspired by a top-rated recipe from Betty Crocker. This dish seamlessly combines tender shredded chicken with a rich blend of cheeses and a savory enchilada sauce, all enveloped in soft corn tortillas. Perfect for family dinners or gatherings, these enchiladas are a crowd-pleaser with rave reviews praising their cheesy goodness and comforting flavors. Topped with fresh green onions, they offer a burst of freshness that complements the creamy filling beautifully.
N/A
Servings
420
Calories
6
Ingredients
Ingredients
Progresso Traditional Carb Monitor chicken cheese enchilada soup
1 (18 1/2 ounce can)
Enchilada sauce
1 (10 ounce can (Old El Paso hot or mild))
Shredded cooked chicken
2 (cups)
Shredded Monterey Jack cheese
2 (cups (8 ounces))
Corn tortillas
10 (6 inch)
Green onions
2 (medium, thinly sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium mixing bowl, combine the Progresso Traditional Carb Monitor soup and the enchilada sauce until well blended.
3
Spread 1 cup of the combined soup mixture evenly across the bottom of an ungreased 11x7-inch baking dish to create a base layer.
4
In a large mixing bowl, fold together 1 cup of the soup mixture, shredded chicken, and 1 cup of shredded Monterey Jack cheese until the ingredients are well combined.
5
To soften the corn tortillas, stack them on a microwavable plate and cover with a damp paper towel. Heat in the microwave on High for 1 minute.
6
For each tortilla, place about 1/4 cup of the chicken and cheese mixture down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish on top of the sauce.
7
Once all tortillas are rolled and placed in the baking dish, pour the remaining soup mixture over the top, ensuring all enchiladas are covered.
8
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the enchiladas, followed by the sliced green onions.
9
Bake in the preheated oven for approximately 30 minutes, or until the cheese is bubbly and melted, and the dish is heated through.
Nutrition Information
24g
Fat
34g
Carbs
24g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 2 cups of shredded cooked chicken.
What specific soup is required for these enchiladas?
The recipe calls for one 18 1/2 ounce can of Progresso Traditional Carb Monitor chicken cheese enchilada soup.
What size baking dish is needed?
An ungreased 11x7-inch baking dish is required for this recipe.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I soften the corn tortillas?
Stack the tortillas on a microwavable plate, cover them with a damp paper towel, and heat on High for 1 minute.
What type of cheese is recommended?
The recipe recommends using 2 cups (8 ounces) of shredded Monterey Jack cheese.
How much enchilada sauce is used?
You will need one 10 ounce can of Old El Paso hot or mild enchilada sauce.
How many tortillas does this recipe require?
The recipe requires 10 corn tortillas that are 6 inches in size.
What is the calorie count per serving?
Each serving contains approximately 420 calories.
How long do the enchiladas need to bake?
Bake the enchiladas for approximately 30 minutes or until the cheese is bubbly and melted.
How do I prepare the base layer in the baking dish?
Spread 1 cup of the combined soup and enchilada sauce mixture evenly across the bottom of the dish.
What is the carbohydrate content of this dish?
Each serving contains 34 grams of carbohydrates.
How much protein is in each serving?
There are 24 grams of protein per serving.
What is the fat content per serving?
Each serving contains 24 grams of fat.
How much fiber does this recipe provide?
This recipe provides 6 grams of fiber per serving.
What should I use as a garnish?
The enchiladas are topped with two medium, thinly sliced green onions.
How much filling goes into each tortilla?
Place about 1/4 cup of the chicken and cheese mixture down the center of each tortilla.
How should the tortillas be placed in the pan?
Roll the tortillas up tightly and place them seam-side down in the baking dish.
Is the baking dish supposed to be greased?
No, the instructions specify using an ungreased baking dish.
What source inspired this recipe?
This recipe is inspired by a top-rated recipe from Betty Crocker.
How do I make the creamy filling?
Fold together 1 cup of the soup mixture, the shredded chicken, and 1 cup of shredded Monterey Jack cheese.
Can I use hot or mild sauce?
Yes, the recipe suggests using either Old El Paso hot or mild enchilada sauce depending on your preference.
What is the first step in the instructions?
The first step is to preheat your oven to 350 degrees Fahrenheit.
When do I add the green onions?
Sprinkle the sliced green onions over the enchiladas along with the final layer of cheese before baking.
How do I know the dish is finished cooking?
The dish is ready when the cheese is bubbly and melted and the entire dish is heated through.
What is the total ingredient count?
There are 6 main ingredients in this recipe.
What tags are associated with this recipe?
Tags include chicken, enchiladas, cheesy, comfort food, Mexican cuisine, and family-friendly.
What is done with the remaining soup mixture?
The remaining soup mixture is poured over the top of the rolled enchiladas before the final cheese topping is added.
Is this a quick meal?
Yes, it is tagged as a quick meal and a family-friendly baked dish.
What category of food is this?
This dish falls under the category of Mexican cuisine.