Category: Poultry - Precooked

Cheesy Chicken Enchiladas     

Ingredients:
1 can cream of chicken soup
1 can nacho cheese soup
2 cans mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese
10 corn tortillas
2 medium green onions, thinly sliced

Preparation:
Heat oven to 350°F. In medium bowl, stir together soups and 1 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. Heat remaining enchilada sauce and pour into plate. Dip each tortilla in sauce, then 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.

Date added: 2013-04-01
Number of visits: 2719