Cheesy Chicken Enchiladas
Leftover chicken? Here's a tasty way to use it: make creamy, cheesy chicken enchiladas with Progresso™ Soup and Old El Paso™ Enchilada Sauce! Dinner doesn't get easier (or yummier) than this easy Cheesy Chicken Enchiladas recipe — you’ll bring a filling, restaurant-quality meal to the table in under an hour that your family will love. Serve with different toppings on the side so everyone can add their own pizazz.
Ingredients
- 1 can (18.5 oz) Progresso™ Traditional Chicken Cheese Enchilada Soup
- 1 can (10 oz) Old El Paso™ Mild Red 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
Instructions
- 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 sides 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.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com