Cheesy Chicken Enchiladas

Name: Cheesy Chicken Enchiladas
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5
Cuisine: Mexican
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

By raine justmesugar
@raine143

omg so yummy ..must try

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

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
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How to Make Cheesy Chicken Enchiladas

Step-by-Step

# 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.

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