Ingredients:
1 can (18.5 oz) Chicken and Cheese Enchilada Soup (Progresso)
1 can (10 oz) hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inch)
2 medium green onions, thinly sliced
Directions:
Heat oven to 350 F.
In medium bowl, stir together soup and enchilada sauce.
Spread 1 cup soup mixture in an ungreased 11x7-inch baking dish.
In large bowl, mix 1 cup soup mixture and 1 cup of cheese with the chicken.
(Reserve the remaining soup mixture.)
On a microwavable plate, stack tortillas and cover with paper towel.
Heat on High for 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.