Easy Chicken and Cheese Enchiladas

Name: Easy Chicken and Cheese Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles; 170 grams 1/2 cups shredded Colby-Monterey Jack cheese blend; 473 milliliters chopped cooked chicken; 524 grams can Progresso® chicken enchilada soup; 8 8-inchs Old El Paso flour tortillas (8 inch); 1 teaspoon ground cumin; 79 milliliters sour cream

The recipe Easy Chicken and Cheese Enchiladas could satisfy your Mexican craving in around 50 minutes. This main course has 794 calories, 39g of protein, and 41g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of chiles, old el paso flour tortillas, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Sour Cream

Chili Pepper

Soup

Cumin

Equipment you will use

Baking Pan

Bowl

Oven

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

Ingredients you will need

Whole Chicken

Cheese

Soup

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Bowl

Place about 1/3 cup chicken mixture in each tortilla.

Ingredients you will need

Tortilla

Whole Chicken

Roll up and place seam side down in baking dish.

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Roll

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Baking Pan

Pour remaining soup mixture on top.

Ingredients you will need

Soup

Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.

Ingredients you will need

Cooking Spray

Cheese

Equipment you will use

Baking Pan

Aluminum Foil

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

Ingredients you will need

Cheese

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles 170grams

1/2 cups shredded Colby-Monterey Jack cheese blend 473milliliters

chopped cooked chicken 524grams

can Progresso® chicken enchilada soup 88-inchs

Old El Paso flour tortillas (8 inch)1teaspoon

ground cumin 79milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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 WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.