Progresso® Chicken Enchiladas

Progresso® Chicken Enchiladas

9

"The cooking sauce is the secret for making these enchiladas super creamy and full of flavor."

Ingredients

55 m {{adjustedServings}} servings 854 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 854 kcal
  • 43%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
  2. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
  4. Top with green onions and tomatoes.

Footnotes

  • A less spicy version can be made by using a combination of shredded Monterey Jack and Cheddar cheese.
  • Rotisserie chicken can be purchased with different seasonings. Try them!
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Reviews

9
  1. 9 Ratings

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This was a very good creamy chicken enchilada recipe. The only change I made was to add some hot pepper sauce to the filling mixture. I did have an issue with the enchiladas sticking to my dis...

These came out pretty good! I used chicken breasts diced up in this and omitted the chiles as DH has an aversion to them. They went together very easily. It is a good busy weeknight meal!

This was delicious - I love making Enchiladas and this was easier than my usualy recipe, my family enjoyed this and I will deifnitely make again.