T.J. Ford’s Tex-Mex Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
- 1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada soup
- 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
- 2 cups shredded cooked chicken
- 1 cup frozen corn, thawed (from 12-oz bag)
- 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
- 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.
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