Quick and Easy Cheesy Chicken Enchiladas
Prep time
Cook time
Total time
Delicious enchiladas that start with Progresso Soup, giving them a tasty flavor. Recipe from PocketChangeGourmet.com. Adapted from Betty Crocker
  • 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
  1. Heat oven to 350°F.
  2. In medium bowl, combine soup and enchilada sauce
  3. Spread 1 cup soup mixture into 11x7 inch baking dish
  4. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
  5. Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
  6. Place ¼ cup chicken mixture down the center of each tortilla
  7. Roll up and place seam sides down in baking dish
  8. Pour remaining soup mixture over enchiladas.
  9. Sprinkle with remaining 1 cup cheese and green onions on top.
  10. Bake about 30 minutes or until cheese is melted and sauce is bubbly
  11. Serve plain or with your favorite toppings
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/quick-and-easy-cheesy-chicken-enchiladas/