Progresso® Chicken Enchiladas

Progresso® Chicken Enchiladas

8 Reviews 6 Pics
  • Prep

    15 m
  • Ready In

    55 m
Recipe by  Progresso™ Recipe Starters™

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
arich01
4

arich01

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 dish even after generously spraying with non-stick spray. I topped with diced onion, sliced olives, tomatoes, and cilantro. Would definitely make this one again!

Carrie C.
1

Carrie C.

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!

Michele McCormick
1

Michele McCormick

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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