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Tex-Mex Chicken Enchiladas
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Prep Time:
25 minutes
Total Time:
55 minutes
Elevate your family dinner with a zesty Tex-Mex enchilada recipe! Packed with Pepper Jack cheese and a 2-ingredient salsa topping for a flavorful kick. Using pre-cooked chicken, frozen corn, canned enchilada sauce, and chicken enchilada soup makes prep quick and easy. Ready in under an hour!
Ingredients:
  • 1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup
  • 1 can (10 oz) Old El Paso™ Hot Red Enchilada Sauce or 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 cups shredded cooked chicken
  • 1 cup frozen corn, thawed
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 12 corn tortillas (6 inch)
  • 2 medium tomatoes, diced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, if desired
Instructions:
  • Preheat oven to 350°F. Mix soup and enchilada sauce in a medium bowl.
  • Combine 1 cup of soup mixture with the chicken, corn, and 1 cup of cheese in a large bowl. Set aside 3/4 cup of soup mixture in a small bowl. Spread the remaining 1 1/2 cups of soup mixture in a 13x9-inch baking dish. Microwave tortillas on a plate covered with a paper towel on High for 1 minute to soften. Place about 1/4 cup of chicken mixture in the center of each tortilla, roll up, and arrange seam side down in the baking dish with the sauce.
  • Pour a generous amount of the flavorful soup mixture over the enchiladas, then generously sprinkle the remaining creamy cheese on top. Bake for 25 to 30 minutes until the cheese is perfectly melted and the sauce is bubbling around the edges.
  • In a small bowl, gently combine the tomatoes and cilantro. Top each serving with the tomato mixture and add a lime wedge for garnish, if preferred.

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