Ingredients

• 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 cans (10 oz. each) Great Value Chunk Chicken Breast, drained
• 2 cups shredded Colby/ Monterey Jack cheese (8 oz.)
• 10 Old El Paso Flour Tortillas (6")
• 2 medium green onions, thinly sliced (optional)

Directions

1. Heat oven to 350F.

2. In medium bowl, stir together soup and enchilada sauce.

3. Spread 1 cup soup mixture in ungreased 11″ × 7″ baking dish.

4. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.

5. On microwavable plate, stack tortillas and cover with paper towel; heat on high 1 minute to soften.

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

7. Pour remaining soup mixture over enchiladas.

8. Sprinkle with remaining 1 cup cheese. If desired, sprinkle green onions on top. Bake about 30 minutes.

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