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!"
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Ready In:


  • 1 (18 1/2 ounce) 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


  • 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.
  • 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.
  • 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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  1. These are SO good! We've been making them for awhile now, they are part of our regular rotation. Because I can never seem to find the enchilada soup, I use 1 can fat free cream of chicken and 1 can cheddar cheese soup. I also like to use flour tortillas and sometimes whole wheat. We've added rice to the chicken, salsa to the chicken as well and have done with ground beef. There are so many ways to customize to what your family likes.


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