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Cheesy Chicken Enchiladas (Betty Crocker)

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“Found this recipe on Betty Crocker website. Sounds very good. It has lots of 5 star ratings on the recipe, so it must be good!”
READY IN:
55mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) can Progresso Traditional Carb Monitor soup chicken cheese enchilada soup
  • 1 (10 ounce) can enchilada sauce (Old El Paso hot or mild )
  • 2 cups shredded cooked chicken
  • 2 cups shredded monterey jack cheese (8 oz)
  • 10 (6 inch) corn tortillas
  • 2 medium green onions, thinly sliced

Directions

  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. 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. 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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