Cheesy Chicken Enchiladas

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As I said before, Cheesy Chicken Enchiladas are one of my favorite Mexican recipes. They are so easy to make, the baked tortillas have a really nice crunch (I love crunchy foods!), and this dish is pretty-much fool-proof!

Want in on a little secret?
I thought so! The secret to their slight crunch is the baking method. The assembled enchiladas bake uncovered for the first 10 minutes at a high temperature. Then, the oven temperature is lowered and the enchiladas are topped with sauce and cheese, covered with aluminum foil, and returned to the oven to bake 20 minutes. The final step is to remove the foil and bake uncovered for another five minutes or so to crisp them up!


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 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 10 corn tortillas (6 inches)
  • 2 medium green onions, thinly sliced


Instructions

  1. 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.
  2. 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.
  3. 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.

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