TEX-MEX CHICKEN ENCHILADAS
Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
- 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. 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. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
- Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g
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Kaison
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the sauce was flavorful and cheesy. I would definitely make them again.
Amin Khiche
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I'll try making them again with a milder sauce.
Jason Duke
[email protected]I've made these enchiladas several times and they're always a hit! They're easy to make and the flavor is amazing.
Katelynn Taylor
[email protected]These enchiladas were easy to make and turned out great! I used leftover chicken, which made them even easier. The sauce was creamy and cheesy, and the chicken was tender and juicy.
Kingsford Stark
[email protected]I'm not a big fan of enchiladas, but these were really good! The chicken was cooked perfectly and the sauce was flavorful and not too spicy.
andrew knox
[email protected]These enchiladas were delicious! I made them for my family and they loved them. The chicken was tender and juicy, and the sauce was flavorful and cheesy.
Daniel Galvez
[email protected]The enchiladas were good, but I thought the sauce was a little bland. I added some extra spices and it was much better.
Jahan Khan
[email protected]These enchiladas were easy to make and very tasty. I would definitely make them again.
its Muzee_009
[email protected]I followed the recipe exactly and the enchiladas turned out great! The chicken was moist and flavorful, and the sauce was creamy and cheesy.
Md Eyasin Arafat
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I'll try making them again with a milder sauce.
Agustin Agustin
[email protected]I love these enchiladas! They're so easy to make and they always turn out great. I usually use leftover chicken, which makes them even easier.
Salar Afridi
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the sauce was flavorful and not too spicy.
David Moss
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I especially liked the creamy sauce.
Johan Vetie
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly. The sauce was flavorful and the cheese melted perfectly.
Brett Fletcher
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I'll definitely be making these again.
Arsalan Ahmad
[email protected]These Tex-Mex chicken enchiladas were a hit with my family! The flavors were bold and delicious, and the chicken was perfectly cooked. I especially loved the creamy sauce.