Cheesy Chicken Enchiladas (Betty Crocker)

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READY IN: 55mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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