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. 1Heat 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. 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.
3. 3Pour 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.