Cheesy Chicken Enchiladas

Short on time... but big on taste - great for a weeknight dinner! You can have a tasty meal on the table the quick and easy way!

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Step 1 - Gather Ingredients

1 18.5oz can Progresso® Traditional Chicken   and Cheese Enchilada Soup
1 10oz can Old El Paso® hot or mild   enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack (or Cheddar) cheese
10 6-inch corn tortillas
2 medium green onions, thinly sliced

Step 2 - The Setup

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.

Step 3 - Bring it Together

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 or until warm and softened. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Step 4 - Final

Pour remaining soup mixture over enchiladas. Spinkle 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. Serve with chopped lettuce, avocado slices and chopped fresh cilantro.