| 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 |
- 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.
- 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.
- 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
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