Saturday, May 17, 2014

Cheesy Chicken Enchiladas





Cheesy Chicken Enchiladas
  • Prep Time 25 min
  •  
  • Total Time 55 min
  • Servings 5
  •  

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




Directions


  • 1Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
  •  
  • 2In 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.
  •  
  • 3Pour 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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  • Saurce: bettycrocker

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