Cheesy Chicken Enchiladas (betty Crocker)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 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

Recipe

• 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.