Cheesy Chicken Enchiladas (Betty Crocker)

Found this recipe on Betty Crocker website. Sounds very good. It has lots of 5 star ratings on the recipe, so it must be good!

• Ready In: 55 mins
• Serves: 5

Ingredients

• 1 (18 1/2ounce) can  Progresso Traditional Carb Monitor soup chicken cheese enchilada soup
• 1 (10 ounce) can  enchilada sauce (Old El Paso hot or mild )
• 2  cups  shredded  cooked chicken
• 2  cups  shredded monterey jack cheese (8 oz)
• 10 (6 inch)  corn tortillas
• 2  medium green onions, thinly sliced

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.