Step 1: Gather Ingredients
Here's what you'll need:1 18.5oz can Progresso® Traditional Chicken and Cheese Enchilada Soup
1 10oz can Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack (or Cheddar) cheese
10 6-inch corn tortillas
2 medium green onions, thinly sliced
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Step 2: The Set Up
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.
Step 3: Bring It Together
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 or until warm and softened. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
Step 4: Bake, Serve, Enjoy!
Pour remaining soup mixture over enchiladas. Spinkle 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. Serve with chopped lettuce, avocado slices and chopped fresh cilantro.
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