Cheesy Chicken Enchiladas (Betty Crocker) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Sounds very good. It has lots of 5 star ratings on the recipe, so it must be good. Ingredients:
1 (18 1/2 ounce) can progresso traditional carb monitor soup chicken cheese enchilada soup |
1 (10 ounce) can enchilada sauce (old el paso hot or mild ) |
2 cups shredded cooked chicken |
2 cups shredded monterey jack cheese (8 oz) |
10 (6 inch) corn tortillas |
2 medium green onions, thinly sliced |
Directions:
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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