Cheesy Chicken Enchiladas

Leftover chicken? Here's a tasty way to use it! MORE+ LESS-

can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup

can (10 oz) Old El Paso™ hot or mild enchilada sauce

cups shredded cooked chicken

cups shredded Monterey Jack cheese (8 oz)

corn tortillas (6 inches)

medium green onions, thinly sliced

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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.