| 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 |
Serve with...
Coffee-Toffee Cake with Caramel Frosting
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. |
|
| Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers. |
Nutrition Information:
490 ( 240); 27g ( 13g, 0g); 105mg; 1050mg; 29g ( 3g, 3g); 34g 15%; 0%; 45%; 10% 2 ; 0 ; 0 ; 4 ; 2 1/2 2