Tuesday, January 5, 2010

Cheesy Chicken Enchiladas


1 can (18.5 oz) Progresso® Carb Monitor™ chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced


Make It:

Total Time: 2 hours 0 min 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.

Source: http://www.bettycrocker.com/

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