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| 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 | ||||
| 10 | corn or flour tortillas | ||||
| 2 | green onions | ||||
| Directions: | |||||
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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 |
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