Progresso® Chicken Enchiladas Recipe -
Progresso(R) Chicken Enchiladas Recipe
  • READY IN 55 mins

Progresso® Chicken Enchiladas

Recipe by  

"The cooking sauce is the secret for making these enchiladas super creamy and full of flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    55 mins


  1. Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
  2. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
  4. Top with green onions and tomatoes.
Kitchen-Friendly View


  • A less spicy version can be made by using a combination of shredded Monterey Jack and Cheddar cheese.
  • Rotisserie chicken can be purchased with different seasonings. Try them!

Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2012

This was a very good creamy chicken enchilada recipe. The only change I made was to add some hot pepper sauce to the filling mixture. I did have an issue with the enchiladas sticking to my dish even after generously spraying with non-stick spray. I topped with diced onion, sliced olives, tomatoes, and cilantro. Would definitely make this one again!

Most Helpful Critical Review
Sep 15, 2012

This was very easy to make and a great shortcut by using the rotisserie chicken. I made exactly as the recipe stated with the addition of adding some sauteed white onion to the filling. I did have more than 1/2 cup of the sauce leftover, so, I just poured all of it on top of the enchiladas. My family was not a huge fan of these enchiladas and probably would not make again, but, I do think it would be an easy recipe for a starter cook.


9 Ratings

Oct 01, 2012

These came out pretty good! I used chicken breasts diced up in this and omitted the chiles as DH has an aversion to them. They went together very easily. It is a good busy weeknight meal!

Sep 30, 2012

This was delicious - I love making Enchiladas and this was easier than my usualy recipe, my family enjoyed this and I will deifnitely make again.

Sep 17, 2012

My family loved these. I will say you need to taste as you go for seasoning. Next time I will put 1 cup of sauce on the bottom of the pan. I will also add corn. I added extra cumin after tasting the sauce and garlic salt, and salt. My family liked these better than my usual queso casserole recipe.

Mar 24, 2014

Add a McCormick Chipotle Chicken Taco Recipe Inspiration season pack to it and it will give it a more southwestern taste. Im not as talented with tex mex style cooking as I am with others. And this was a very helpful resource. (And an easy cheat.)

Jan 18, 2014

I made a bland version of this due my wife's aversion to spices and it was great! I used turkey for the meat. It's very filling.

Dec 07, 2012

pretty good enchiladas


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  • Calories
  • 854 kcal
  • 43%
  • Carbohydrates
  • 73.7 g
  • 24%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 41.1 g
  • 63%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 45 g
  • 90%
  • Sodium
  • 1493 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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