Cheesy Chicken Enchiladas

I’m always looking for great casserole recipes because they are so easy to throw together and just toss in the oven while I take care of other things…dishes, vacuuming, manicures…you get the idea.  I’ve tried a few different chicken enchilada recipes and always thought they were either too dry or sort of flavorless.  This recipe solved all of those problems!  It had lots of delicious, creamy sauce and the flavor was amazing!

Cheesy Chicken Enchiladas

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 cheddar/monterey jack blend (8 oz)
1 medium tomato, diced
10 flour or corn tortillas (6 inches)
2 medium green onions, thinly sliced
  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-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. Top mixture with diced tomatoes.  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.

Adapted from Betty Crocker