T.J. Ford’s Tex-Mex Enchiladas

Name: T.J. Ford’s Tex-Mex Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Mexican
Ingredients: 524 grams can Progresso® Traditional chicken cheese enchilada soup; 12 6-inchs corn tortillas (6 inch); 283 grams can Old El Paso® hot or mild enchilada sauce; 59 milliliters chopped fresh cilantro; 237 milliliters Green Giant® frozen corn, thawed; 227 grams cups shredded pepper Jack cheese; 473 milliliters shredded cooked chicken; 2 mediums tomatoes, diced

T.J. Ford’s Tex-Mex Enchiladas is a gluten free main course. This recipe makes 12 servings with 224 calories, 13g of protein, and 10g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken cheese enchilada soup, pepper jack cheese, mild enchilada sauce, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

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

Ingredients you will need

Enchilada Sauce

Soup

Equipment you will use

Bowl

Oven

In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture.

Ingredients you will need

Whole Chicken

Cheese

Corn

Soup

Equipment you will use

Bowl

Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften.

Ingredients you will need

Tortilla

Soup

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Baking Pan

Paper Towels

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

Ingredients you will need

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 3/4 cup soup mixture over enchiladas.

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Soup

Sprinkle with remaining 1 cup cheese.

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Cheese

Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Cheese

Sauce

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Oven

Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving.

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Cilantro

Tomato

Equipment you will use

Bowl

Garnish with lime wedge, if desired.

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Lime Wedge

Equipment

Ingredients

Servings:

524grams

can Progresso® Traditional chicken cheese enchilada soup 126-inchs

corn tortillas (6 inch)283grams

can Old El Paso® hot or mild enchilada sauce 59milliliters

chopped fresh cilantro 237milliliters

Green Giant® frozen corn, thawed 227grams

cups shredded pepper Jack cheese 473milliliters

shredded cooked chicken 2mediums

tomatoes, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.