Cheesy Chicken Enchiladas
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 cshredded cooked chicken
2 cshredded monterey jack cheese (8 oz) 10
10corn tortillas (6 inches)
2medium green onions, thinly sliced
How to Make Cheesy Chicken Enchiladas
- # 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.
- Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.