• 5servings
  • 55minutes
  • 490calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (18 1/2 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup

  2. 1 can (10 oz) Old El Paso® hot or mild enchilada sauce

  3. 2 cups shredded cooked chicken

  4. 2 cups shredded Monterey Jack cheese (8 oz)

  5. 10 corn tortillas (6 inches)

  6. 2 medium green onions, thinly sliced

Instructions Jump to Ingredients ↑

  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.


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