Prep 25 MIN Total Time 55 min Servings 5
Cheesy chicken enchiladas are a favorite of the Betty Crocker Kitchens. Stuffed with Monterey jack
cheese, shredded chicken, enchilada sauce and our secret ingredient: Progresso™ Traditional
Chicken and Cheese Enchilada Soup, they’re creamy, cheesy and a great dish for Mexican night.
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
Steps:
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 si des 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.
source:bettycrocker