Cheesy Chicken Enchiladas

raine justmesugar

By
@raine143

omg so yummy ..must try


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Comments:

Serves:

5

Prep:

25 Min

Cook:

55 Min

Ingredients

1 can(s)
(18.5 oz) progresso® traditional chicken and cheese enchilada soup
1 can(s)
(10 oz) old el paso® hot or mild enchilada sauce
2 c
shredded cooked chicken
2 c
shredded monterey jack cheese (8 oz) 10
10
corn tortillas (6 inches)
2
medium green onions, thinly sliced

Directions Step-By-Step

1
# Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
# 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
# 3 Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
2
Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican