Cheesy Chicken Enchiladas

Name: Cheesy Chicken Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Mexican
Ingredients: 524 grams can Traditional Chicken and Cheese Enchilada Soup; 10 6-inchs corn tortillas (6 inches); 283 grams can Old El hot or mild enchilada sauce; 2 mediums green onions, thinly sliced; 227 grams cups shredded Monterey Jack cheese; 473 milliliters shredded cooked chicken

Cheesy Chicken Enchiladas might be just the Mexican recipe you are searching for. This recipe serves 5. This main course has 475 calories, 29g of protein, and 23g of fat per serving. A mixture of green onions, corn tortillas, mild enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat oven to 350F. In medium bowl, stir together soup and enchilada sauce.

Ingredients you will need

Enchilada Sauce

Soup

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Bowl

Oven

Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.

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Soup

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Baking Pan

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.

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Tortilla

Whole Chicken

Cheese

Soup

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Paper Towels

Bowl

Place 1/4 cup chicken mixture along middle of each tortilla.

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Tortilla

Whole Chicken

Roll up and place seam sides down in baking dish with sauce.

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Sauce

Roll

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Baking Pan

Pour remaining soup mixture over enchiladas.

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Soup

Sprinkle with remaining 1 cup cheese.

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Cheese

Sprinkle green onions on top.

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Green Onions

Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Cheese

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

524grams

can Traditional Chicken and Cheese Enchilada Soup 106-inchs

corn tortillas (6 inches)283grams

can Old El hot or mild enchilada sauce 2mediums

green onions, thinly sliced 227grams

cups shredded Monterey Jack cheese 473milliliters

shredded cooked chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.