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Quick and Easy Cheesy Chicken Enchiladas by Preston Niebuhr serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Enchiladas

Ingredients:

1 can(18.5 oz)

Progresso Chicken and Cheese Enchilada Soup

1 can(10 oz)

Old El Paso hot or mild enchilada sauce

2 c

cooked chicken, shredded

corn or flour tortillas

green onions

Directions:

Heat oven to 350°F.
In medium bowl, combine soup and enchilada sauce
Spread 1 cup soup mixture into 11x7 inch baking dish
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
Place ¼ cup chicken mixture down the center of each tortilla
Roll up and place seam sides down in baking dish
Pour remaining soup mixture over enchiladas.
Sprinkle with remaining 1 cup cheese and green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly
Serve plain or with your favorite toppings

Categories:

Main Dishes