- 4
- 10 mins
- 50 mins
0/5
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Ingredients
- 1 can (18.5 oz) Progresso® chicken enchilada soup
- 1/3 cup sour cream
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 teaspoon ground cumin
- 2 cups chopped cooked chicken
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
- 8 Old El Paso flour tortillas (8 inch)
Preparation
Step 1
1Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread 1/2 cup soup mixture.2In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.3Place about 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture on top. Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.4Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted..