Easy Chicken and Cheese Enchiladas

Name: Easy Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 can (18.5 oz) Progresso™ chicken enchilada soup; 1/3 cup sour cream; 1 can (4.5 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)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Old El Paso

latin american mexican

Ingredients

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1 can (18.5 oz) Progresso™ chicken enchilada soup1/3 cup sour cream1 can (4.5 oz) Old El Paso™ chopped green chiles1 teaspoon ground cumin2 cups chopped cooked chicken1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

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Instructions

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Step 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.

Step 2

In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.

Step 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.

Step 4

Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.