cheesy chicken enchiladas

★★★★★ 3 Reviews
raine143 avatar
By raine justmesugar
from raymore, MO

omg so yummy ..must try

★★★★★ 3 Reviews
serves 5
prep time 25 Min
cook time 55 Min

Ingredients For cheesy chicken enchiladas

  • 1 can
    (18.5 oz) progresso® traditional chicken and cheese enchilada soup
  • 1 can
    (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
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How To Make cheesy chicken enchiladas

  • 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.

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