Easy Chicken and Cheese Enchiladas

By Suej

Ingredients

• 1 can (18.5 oz.) Progressive chicken enchilada soup
• 1/3 cup sour cream
• 1 can (4.5 oz) Old El Paso chopped green chiles
• 1 tps. ground cumin
• 2 cups chopped cooked chicken
• 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6oz)
• 8 Old El Paso flour tortillas (8 inch)

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Heat oven 350 degrees. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-qt. shallow baking dish, spread 1/2 cup soup mixture.

In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.

Place 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.

Bake 30 mins; remove foil and bake 5 to 10 mins or until cheese is melted.