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Chicken Enchiladas Recipe – Easy Canned Soup Hack

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 can (18.5 oz) Progresso Chicken and Cheese Enchilada Soup
1 can (10 oz) mild, medium or hot enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)

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DIRECTIONS:

1: Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11 × 7 baking dish.

2: In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese. Reserve remaining soup mixture.

3:  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.

4: Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Darlene’s Tips:  Serve with your favorite Mexican rice. You can also include toppings like pico de gallo, salsa, guacamole, avocados, sour cream, or whatever you like, along with a bowl of tortilla chips for crunch.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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