Tuesday, January 26, 2016

Chicken Chili Cheese Enchiladas #ProgressoGameDay

The big football game is coming up on February 7th, which means it's time for all of us fans to start planning what delicious eats we will serve/bring to the party! These Chicken Chili Cheese Enchiladas are absolutely perfect for halftime and without a doubt will be devoured before the second half of the game starts. These enchiladas are stuffed with Southwest Style Chicken Chili and creamy Monterey Jack cheese, topped with more of the same and baked until melted and bubbly. Sprinkled with green onions and served with sour cream and hot sauce these are a crowd-pleaser to keep in the books!

And although I would love to say that the chili used was homemade, I gotta say that using pre-packaged chili saved a LOAD of time to put this dish together. For these Chicken Chili Cheese Enchiladas I used Progresso Southwest Style White Chicken Chili with Beans which can be usually found in the soup aisle in a nifty little pouch. I can admit, pre-packaged chilis can be iffy - but this one is amazing. Seriously. It's simmered with tomatillos, chipotle peppers, green sweet peppers, onions, garlic and cilantro - this chili is packed full of flavor, hearty beans and an abundance of chunky white chicken chunks.

If you're looking for a more traditional chili, Progresso also makes Pork and Beef Chili with Beans or a vegetarian selection of Roasted Vegetable Chili with Three Beans. Either way, these 4-ingredient enchiladas are an easy way to satisfy a crowd. A hungry crowd. Watching football.

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Chicken Chili Cheese Enchiladas
yields 6 enchiladas

6 soft taco corn tortillas
20 oz. Progresso Southwest Style White Chicken Chili with Beans
2 cups shredded Monterey Jack cheese
1 bunch green onions, sliced

1 Heat oven to 375
2 Spread 3 tablespoons of chili into a line in the middle of each tortilla, topped with 2 tablespoons cheese. Roll and place in baking dish, held in place with a toothpick if necessary. Top with remaining chili and cheese.
3 Bake enchiladas for 35 minutes, until cheese has melted and edges of tortillas start to brown. Remove from oven and sprinkle with green onions.
4 Serve hot and enjoy!


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