Name: Cheesy Chicken Enchiladas
Ingredients: 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 cups shredded cooked chicken; 2 cups shredded Monterey Jack cheese (8 oz); 10 corn tortillas (6 inches); 2 medium green onions, thinly sliced

Preparation time: 25 mins
Cooking time: 55 mins
Difficulty: easy
Serves: 5 people

Breakfast

mvchamor

April 20, 2016

Cheesy Chicken Enchiladas.

Cheesy chicken enchiladas are a favorite of the Kitchens. Stuffed with Monterey jack cheese, shredded chicken, enchilada sauce and our secret ingredient: Progresso™ Traditional Chicken and Cheese Enchilada Soup, they’re creamy, cheesy and a great dish for Mexican night.

Cheesy Chicken Enchiladas

Scale

Ingredients

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 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced

Instructions

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
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.
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.