Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.