Cheesy Chicken Enchiladas

Photo by Debra W.

PREP TIME

25

minutes

TOTAL TIME

80

minutes

SERVINGS

5

servings

PREP TIME

25

minutes

TOTAL TIME

80

minutes

SERVINGS

5

servings

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

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Directions

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.

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