Ingredients:1 (18.5 ounce) can Progresso Light Chicken and Cheese Enchilada Soup
1 (10 ounce) can enchilada sauce (you choose green or red I did red)
2 cups shredded cooked chicken
2 cups shredded mozzarella cheese
6 tortillas
2 medium green onions, thinly sliced
2 cups shredded cooked chicken
2 cups shredded mozzarella cheese
6 tortillas
2 medium green onions, thinly sliced
Directions:Preheat oven to 350 degrees F. In a medium bowl, combine soup and enchilada sauce. Spread 1 cup of soup mixture in the bottom of a 9x13-inch baking dish. In a large bowl, combine 1 cup of remaining soup mixture, chicken, and 1 cup of cheese. Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. Sprinkle green onions on top and bake for 30 minutes or until cheese is completely melted.
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