PROGRESSO CHICKEN AND CHEESE ENCHILADA SOUP RECIPES
5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...
This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!
Provided by Fabiola Donnelly
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
- Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
- Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
- Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
- Bake uncovered 40 to 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 340 , CarbohydrateContent 34 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 2 g, TransFatContent 1 g
SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM
Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
Provided by Pillsbury Kitchens
Total Time 6 hours 20 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
- Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
- Cover; cook on Low heat setting 6 to 7 hours.
- Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
Nutrition Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g
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MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE ...
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it’s thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
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Total Time 1 hours 25 minutes
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Calories 490 per serving
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
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5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...
This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!
From pillsbury.com
Reviews 4
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Calories 340 per serving
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Reviews 4
Total Time 1 hours 15 minutes
Calories 340 per serving
- Bake uncovered 40 to 45 minutes or until hot and bubbly.
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SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM
Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
From pillsbury.com
Reviews 3.5
Total Time 6 hours 20 minutes
Cuisine Mexican
Calories 630 per serving
From pillsbury.com
Reviews 3.5
Total Time 6 hours 20 minutes
Cuisine Mexican
Calories 630 per serving
- Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
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Reviews 4.5
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