PROGRESSO SOUP CHICKEN ENCHILADAS RECIPES

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CREAMY CHICKEN ENCHILADAS RECIPE - PILLSBURY.COM



Creamy Chicken Enchiladas Recipe - Pillsbury.com image

This might just be our favorite chicken enchilada recipe. It’s so easy—you need just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. And of course, it’s finished with a bunch of ooey, gooey cheese. With only 25 minutes of prep time, these quick creamy chicken enchiladas will be your new favorite way to prepare and eat enchiladas.

Provided by Gerry Speirs

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 package (8 oz) cream cheese, cubed, softened
2 cups chopped cooked chicken
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 burritos)
1 package (8 oz) shredded Mexican cheese blend (2 cups)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
  • Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
  • Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
  • Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).

Nutrition Facts : Calories 430 , CarbohydrateContent 23 g, CholesterolContent 95 mg, FatContent 3 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 15 g, ServingSize 1 Enchilada, SodiumContent 630 mg, SugarContent 1 g, TransFatContent 1/2 g

SEAFOOD ENCHILADAS RECIPE - BETTYCROCKER.COM



Seafood Enchiladas Recipe - BettyCrocker.com image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 155 mg, FatContent 3 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 3 g, TransFatContent 1/2 g

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