- 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada 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
Step 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.
Step 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.
Step 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.
NutritionCalories490(Calories from Fat240),Total Fat27g(Saturated Fat13g,Trans Fat0g),Cholesterol105mgSodium1050mgTotal Carbohydrate29g(Dietary Fiber3g Sugars3g),Protein34g;% Daily Value*:Vitamin A15%;Vitamin C0%;Calcium45%;Iron10%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.