Cheesy Chicken Enchiladas

raine justmesugar


omg so yummy ..must try


★★★★★ 3 votes

25 Min
55 Min


Add to Grocery List

  • 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

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.

Printable Recipe Card

About Cheesy Chicken Enchiladas

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

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