Cheesy Chicken Enchiladas

I’m always trying new recipes and adapting them in a healthier sense.

I found this great recipe from a Betty Crocker Pin and made my version for less than $3 a person with less than 25 minutes of prep time!  Top off with some lettuce, salsa and a side of corn for a full meal.

1 lb. of ground chicken
Progresso Recipe Starters
Sweet onion
Green onion bunch
Kroger enchilada sauce
Kroger whole wheat tortillas (package of 10 @ 1.69)
Kroger shredded Monterey jack cheese



Serving = 2.06!!


  • 1 can of Progresso® Recipe Starters cheese
  • 1 can (10 oz) of hot or mild enchilada sauce
  • 1 lb. of ground chicken or turkey
  • 2 cups of shredded Monterey Jack cheese
  • 4 or 5 wheat tortillas
  • 1 sweet onion diced
  • 3 green onions thinly sliced


  1. Brown your ground chicken/turkey meat and diced sweet onion.  Meanwhile, heat your oven to 350ºF and combine the enchilada sauce and Progresso Recipe Starters mix in a large bowl.  Spread 1 cup of the soup mixture into your casserole dish (11 X 7).
  2. Drain fat or any liquid from the ground chicken and onions, placing in another large bowl.  Combine one cup of the soup mixt with the meat and onion mixture.  Heat tortilla’s so that they’re pliable and stir one cup of the cheese into the meat/soup mixture bowl.  After heating, take a tortilla and begin to fill with the meat/soup mixture, rolling up and placing seam side down in the casserole dish.  Depending on how thick you stuff the enchiladas you may use more than 4 tortillas.
  3. Lastly, after all of your meat is wrapped take the remaining soup mixture and spread evenly over the enchiladas.  Top with the remaining cup of cheese and sliced green onions.  Bake in the oven until the cheese is golden brown and serve along side some corn.  Enjoy!


3 thoughts on “Cheesy Chicken Enchiladas

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