OK. We’re going to need one lucky 8p9s reader to make TJ’s enchiladas and review them for the site. This is serious business, folks — much like the diminutive, former University of Texas standout’s March Madness endorsement deal with Betty Crocker. (via @darrenrovell … h/t @IndyCornrows)
Here’s the full recipe.
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 Green Giant® Valley Fresh Steamers™ Niblets® 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
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 13×9-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.
Don’t forget: the lime wedges are optional. Don’t let anyone force you to use lime wedges you don’t want to use. Now get cooking and report back after Thursday’s March Madness game.