Quick. Easy. Simple. All of these only begin to describe these Enchiladas made with the help of Progresso Soup. One word comes the closest, delicious. I’ve not made a meal this easy in quite awhile and I was excited with the results when I was finished with these Cheesy Chicken Enchiladas.
This quick weeknight meal gets it’s start by adding Progresso Chicken Cheese Enchilada Flavor Soup. It’s super simple and extra tasty, not to mention the value you get from one can. Progresso is currently on Rollback at Walmart for only $1.48 per can! Combined with just a handful of ingredients, these Enchiladas are sure to become one of your families favorites.
The Progresso Chicken Cheese Enchilada Flavor Soup is definitely the star of the show here. While we have used condensed soups in casseroles before, we had never tried any other kind of soup.
Cook 2 chicken breasts or you can buy a Rotisserie Chicken from the Deli making it even easier. In a medium bowl, combine soup and enchilada sauce. Add 1 cup of soup mixture to your 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. Add 1/4 cup of chicken mixture to the middle of a tortilla and roll up.
Place tortillas seam side down in baking dish. Cover with remaining soup mixture, sprinkle with cheese and onions. Bake for 30 minutes or until cheese is melted and bubbly.
- 1 can {18.5 oz} Progresso Chicken and Cheese Enchilada Soup
- 1 can {10 oz} Old El Paso hot or mild enchilada sauce
- 2 cups cooked chicken, shredded
- 2 cups Monterey Jack cheese, shredded
- 10 corn or flour tortillas
- 2 medium green onions, sliced thinly
- 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
For more recipes using Progresso Soup, visit the Progresso Website!
Linking to…Gooseberry Patch
That looks delish, and simple. Love it.
Rosemary recently posted..Fleur-de-lis Peat Pot
Thanks Rosemary! We really liked the Chicken Enchiladas too! Thanks for stopping by!
~Liz
Did you use red or green enchilada sauce? Have you tried this using each one. It might be worth experimenting. Thanks.
Hi Eleanor, we have only used red, but I’m green would be fine too.