1can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1can (10 oz) Old El Paso™ hot or mild red enchilada sauce
2cups shredded cooked chicken
2cups shredded Monterey Jack cheese (8 oz)
10corn tortillas (6 inches)
2medium 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 11×7-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. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with green onions.